Sides » Classic Risotto
Don't be intimated by cooking this classic Italian favorite. Paul Turano, chef/owner of Tryst restaurant, shares the technique and explains the 2 must-have pieces of equipment - heavy-bottomed pot and wooden spoon. If you think of it this way - rice cooked in broth - it's not so scary. Once you master the buttery-creamy result, you can add your own spin with favorite vegetables, different types of broth or stock, and then move on to making Chef Paul's Wild Mushroom Arancini.
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Serves 4 as a side dish or 1st course; 2 as an entrée
Ingredients
- 3 tbsp olive oil
- 2 tbsp chopped onion
- 1 cup arborio rice
- 1 tsp minced garlic
- 1 bay leaf
- 4 oz (½ cup) dry white wine
- 3 cups warm or hot stock or broth (chicken, vegetable or mushroom)
- 2 tbsp (knob) butter
- ½ cup shredded Parmesan cheese
- salt to taste
- pepper to taste
- chopped fresh chives
Special Equipment
- heavy-bottomed sauce pot
- wooden spoon
How-to
- Heat a heavy-bottomed sauce pot over medium heat, add the oil and onions and sauté onions until soft, 1-2 minutes
- Add the arborio rice, stir with a wooden spoon to coat the rice with oil, and lightly toast the rice for about 2 minutes. Add garlic and stir for a few seconds just to incorporate the garlic into the mixture
- With the pan off the heat, add the white wine. Place pan back over the heat and allow rice to absorb the wine
- Add in the bay leaf and about one-third of the stock
- Continue to add in the stock, about ¼ cup at a time, until the rice has absorbed the liquid. Repeat until rice is fully cooked and soft, stirring frequently. This process will take about 15-18 minutes
- Remove pot from the heat, give it a stir and remove the bay leaf
- Add butter and cheese and stir to blend ingredients. Taste and season with salt and pepper if needed
- Pour into a serving bowl and garnish with chopped fresh chives
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