The Main Course: Risotto

Before I get into the meat.....or, in this case, lack of thereof.....I should throw in a few disclaimers.  

1.  My cookware does not look like anything you will see on the Food Network or in the Sur La Table catalog.  I have a collection of mismatched pots and pans most people would probably throw away.  They work for me and I've never had anyone say something would have tasted better had it been cooked in one of those gorgeous Le Creuset pots that comes with the not so gorgeous price tag.

2.  I have a stove that rocks!  When Dan and I were looking for our apartment, one of the things on our wish list was a vintage O'Keefe & Merritt stove.  All the planets must have been in perfect alignment because not only did we find an adorable apartment, but there was a gleaming beauty of a tank in the kitchen.  "Georgia"....get it?  Georgia O'Keefe (& Merritt)....would blow any Viking or Wolf commercial range out of the kitchen.  She has fire power the likes of which I've never experienced with any other stove.  I say this because my temperatures and flame levels are based on her.  You may need to cook some things a little longer or on a higher flame depending on your own stove/oven.

3.  I'm a freak about mise en place.  Mise en place is a French term that literally translates as "putting in place".  The Culinary Institute of America defines it as "everything in place".  I believe some people who say they hate cooking might change their tune if they prepped everything prior to cooking.  I would go crazy if I had something on the stove and was still chopping and measuring things that needed to be added soon.  Get in the habit of chopping, cutting, measuring, etc. up front and you'll find a world of difference in your cooking or baking experience.

Okay.  On to the recipe....

Basic Risotto

4 cups vegetable or chicken broth
1 cup water 

1 tablespoon butter

1 tablespoon olive oil

1/2 large yellow onion; chopped

1 cup arborio rice 

salt and pepper

Parmesan cheese, freshly grated 

Serves 2-3 people as a main course, simply double the above to serve 4-6 

Place broth and water in a saucepan and bring to a boil, reduce heat to maintain a simmer.  In another saucepan, melt the butter and olive oil.  Add the onion to the butter/oil and cook over low heat, stirring occasionally until translucent, but not browned.  Stir in the arborio and cook a minute or two until all the grains are coated in the butter/oil.  Add one ladleful of the warm liquid and stir until the liquid is absorbed.  Continue adding the broth/water, one ladleful at a time, stirring until it is absorbed.  It should take about 20-30 minutes until all the liquid has been added.  The rice should be tender, but not mushy.  If the rice is still too hard for your liking, add hot water a little at a time until the desired texture is achieved.  The consistency of the risotto should be creamy and slightly spreading when plated, but not runny. Season with salt and pepper.  Spoon into bowls and top with the grated Parmesan.   

Mushroom Risotto

To expand the above to be a Mushroom Risotto, saute 8 ounces of sliced Cremini or white button mushrooms in a dry pan (no butter or oil added) over low to medium heat.  Cover the mushrooms and allow them to "sweat".  Season with salt and pepper and continue cooking, stirring occasionally until browned.  If calories aren't an issue for you, add 1 tablespoon of butter to the mushrooms toward the end of cooking until absorbed.  Remove from the heat until the risotto is finished cooking.  Stir the mushrooms into the risotto before plating.  Note:  To create a more "meaty" vegetarian entree, you can top the plated risotto with sauteed, sliced portobello mushrooms.  To saute the portobello mushrooms, follow the same instructions as used for the Cremini/white button mushrooms above.