Risotto

Risotto, Italy’s elegant and delicious rice dish is characterized by its creaminess, robust flavors and pleasant texture. Properly prepared, each grain is cooked soft on the outside, chewy inside.

Risotto Alla Milanese, also called Parmigiana Risotto, begins with a flavor pot created with simple ingredients. Minced onion is sautéed in butter. Rice is added and cooked until edges (starch) become translucent. This step contributes to risotto’s nutty flavor and firmness.

Wine is added and absorbed. Rice is then simmered with preheated broth in stages until Risotto is al dente. Risotto is finished with additional butter and quality Parmigiana cheese.

Americans are most familiar with Arborio rice. Italians choose specific varieties of “riso” for desired characteristics. Arborio is noted for its firm texture. Lesser known Carnaroli rice cooks a little softer while Vialone Nano rice has smaller grains and cooks even creamier.

Originally created in Northern Italy, Risotto’s popularity expanded throughout all regions. Initially served as a starter, Risotto is now often served alongside bold dishes like Osso Buco.

Regions created their own recipes incorporating local specialties with their Risotto. Seafoods, wild mushrooms, chicken livers, asparagus, sausage, Bolognese meat sauce, butternut squash, asparagus, beef steak, short ribs, even exotic Ingredients like truffles and saffron are also added.

Prepared risotto is sometimes placed in a ring mold and inverted in a serving platter. The mold’s crater can be generously filled with options like slow braised short ribs falling off their bones, hardy Bolognese Sauce, or simple Italian sausage.

Delicate seafood like shrimp and scallops can first be sautéed with extra butter in the flavor pot until almost cooked through; removed then set aside. Risotto is prepared in the same pot. When ready, seafood is folded in, finished, and served.

Vegetables like squash can be oven baked, caramelized, and added to finished hot rice.

Pork and beef strips can be quick seared and tenderize by simmering with Risotto during cooking.

You will easily be hooked on risotto. Encourage your cooking spirit to experiment with your own added ingredients. Below are some of my favorite recipes.

Important: Rice is ready when cooked al dente, tender on the outside, chewy on the inside, and liquid evaporated. All the broth mixture might not be needed. Absorption is dependent on variables including freshness of the rice.

Although I traditionally use robust cuts of beef like brisket or short ribs, I now use thin sliced top of round beef. It’s convenient to trim into strips, is economical, and quick cooks tender.

Italians use this cut to make Braciola. South Americans use it for their stuffed and rolled version. Mexicans for Fajita; Americans for simple cheese steak sandwiches. It’s also ideal for Mongolian beef.

After marinating with olive oil, sage, rosemary, garlic, onion, salt, and pepper the beef is sautéed, then simmered stove top with the Arborio rice and broth.

The dish is finished with butter and parmigiana cheese to taste and garnished with fresh chopped parsley.

Ingredients:

1 1/2 pounds thin sliced top of round beef, brisket, shaved beef, etc.

Marinade

1/2 cup olive oil
1 tablespoon coarsely chopped fresh sage or 1 teaspoon dry
1 tablespoon coarsely chopped fresh rosemary needles or 1 teaspoon dry
3 large garlic cloves finely chopped
½ cup finely chopped onion
Pinch Kosher salt
Few grinds black pepper

Cooking Pot

4 plus 2 tablespoons unsalted butter
2 cups Arborio rice
1-quart (4 cups) chicken broth plus 1 can (14.5 oz.)
1 cup water if needed
¾ to 1 cup grated or shredded parmigiana cheese
Chopped Italian parsley for garnish

* sometimes referred to as "Milanesa” cut

Trim meat into bite size strips. If using brisket, thin slice perpendicular to grains first.

Mix all marinade ingredients a bowl and coat all beef pieces and sides. Store in the refrigerator for several hours, preferably overnight.

When ready to cook, pour chicken broth in a pot. Bring to a simmer.

Meanwhile, using surgical gloves spread beef in the bottom of a sauté pan. Quick sear beef on all sides by tossing for 2 or 3 minutes. Remove beef to a bowl.

Lower heat to medium. Add the 4 tablespoons of butter. When melted, add the Arborio rice. Stir until their edges become translucent.

Stir in a about a third of the simmering broth and cover. Occasionally lift cover and stir. When most of that broth is absorbed, stir in beef and all juices accumulated in the bowl. Replenish with additional broth as needed and stir.

When rice is approaching al dente, stir in about ½ cup parmigiana and remaining 2 tablespoons butter. If more broth is needed but depleted, substitute with water. Finish with more parmigiana to taste and test for seasoning.

Garnish with chopped parsley.

Preparation begins with a pot of broth that is diluted with water, heated and kept warm next to the risotto cooking pot. Raw rice, usually Arborio in the U.S. because of availability, is sautéed in a soffritto of minced onion and fat, butter and/or olive oil, until the rice starts to become transparent.

Wine is added until absorbed by the rice The heated broth is then added in increments until it also is absorbed and the rice is cooked al dente, slightly chewy like properly cooked pasta and have a creamy texture. The dish is finished with butter for additional creaminess and flavored with grated parmigiana cheese.

See note below ingredients for a Gluten Free version*

Heat broth and water to a light boil on a burner next to the actual cooking pot. Reduce heat to low.

Melt 4 oz. of the butter over medium heat in a pot large enough to conveniently hold all ingredients while stirring. Add minced onion. Stir with a spatula until the onion is translucent, being careful not to brown. Add the rice and stir until their edges become transparent.

Add the wine and stir until the rice absorbs all of it. Add about half of the diluted broth, stirring occasionally. Replenish broth a ladle at a time as all the liquid is absorbed, when dry under the rice. Rice should be cooked al dente, slightly chewy in their centers, somewhere between 10 and less than 15 minutes. Try not to overcook. Quickly stir in the 2 tablespoons of butter and the parmigiana cheese. Risotto will be creamy. Serve immediately.

Note: If using low sodium broth and unsalted butter, you can add about 1/4 teaspoon or salt with the minced onion or you can check for seasoning when completed.

Bay Scallops are sautéed in butter and folded into "Risotto Alla Milanese".

Bay Scallops are readily available frozen in grocery stores. When defrosted, they release lots of natural juices that need to be captured and added to risotto during cooking.

Ingredients:

1 1/2 pounds Bay Scallops
4 tablespoons butter
Recipe for "Risotto Alla Milanese", above
Chopped flat Italian parsley

Defrost scallops in a strainer over a bowl. Reserve all their natural juices. Rapidly sauté scallops in butter. Set aside.

Prepare Risotto Alla Milanese per recipe above. Add saved scallop juices along with first half of diluted chicken broth.

When rice is just about ready, fold in scallops. Serve garnished with chopped parsley.

The secret to this inviting side dish is properly seasoning and roasting the butternut squash. Squash is peeled and seeded, cut into smaller ½ inch cubes, coated with olive oil, garlic, and seasoning. They are spread single layer onto a sided cookie sheet and placed in oven preheated to 475° with direct heat. If preferred, you can use butter, but I find olive oil more reliable to control.

Butternut squash cubes are roasted and occasionally tossed until their centers are just cooked through while sides are lightly charred.

Squash is gently folded into with finished risotto.

Ingredients:

1 medium butternut squash about 2 ½ pounds

Squash seasoning

3 garlic cloves
¼ cup olive oil
1 tablespoon fresh chopped sage
1 teaspoon fresh Thyme
¼ teaspoon Kosher salt
¼ teaspoon fresh ground pepper
2 tablespoons melted butter

Diluted broth

32 oz. box reduced salt chicken broth
3 cups water

Risotto

4 additional tablespoons butter
1 medium onion minced
2 cups Arborio rice
1 cup white wine
1 cup quality grated parmigiana cheese

*Use gluten free chicken broth for a gluten free version.

Butternut squash, preheat oven to 475° direct heat, not convection. Peel and seed squash. Cut into roughly ½ inch cubes; place in a bowl. Remove rough tip from garlic. Cut cloves with skin in half lengthwise. Add to bowl along with olive oil, sage, thyme, Kosher salt, and ground pepper. Toss ingredients and place a single layer in a cookie sheet with sides. Place just above center of the oven. The intent is to slightly char the squash to bring out its natural sweetness. Scrape and flip after about 15 minutes and about every 10 minutes until surfaces are lightly charred and squash is just cooked through.

Meanwhile, heat broth and water to a simmer next to risotto cooking pot. Reduce heat to low.

When squash is ready remove tray. Discard garlic and skins. Drain squash with a slotted spatula and place cubes in a warmed bowl.

Melt 4 oz. of the butter over medium heat in a pot large enough to conveniently hold all ingredients. Add minced onion. Stir with a spatula until the onion is translucent, being careful not to brown. Add the rice and stir until their edges become translucent.

Add the wine and stir until the rice absorbs all of it. Add about half of the diluted broth, stirring occasionally. Replenish broth a ladle at a time as all the liquid is absorbed, dry under the rice. Rice should be cooked al dente, slightly chewy in their centers, somewhere between 10 and less than 15 minutes. Try not to overcook.

Quickly stir in the 2 tablespoons of butter and the parmigiana cheese. Risotto will be creamy. Test for seasoning. Add salt if needed

Gently fold squash cubes into the risotto and place in a serving bowl. Please see picture above.

Note: If using low sodium broth and unsalted butter, you can add about 1/4 teaspoon of salt with the minced onion or check for seasoning when completed.

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LuciaTramonte.com

Risotto