Tags: #recipe # Risotto Recipe ## Equipment - Fine mesh strainer - 3 qt sauce pan - 1.5 qt pot - Microplane grater - Mixing bowl - 1.5 cup dry measure - 1 cup wet measure - Kitchen scale ## Ingredients - Rice (1 1/2 cups) - Carnaroli - Vialone Nano - Arborio - Bomba - Chicken Stock, Low Sodium (1 quart) - White Wine (1 cup, optional, can be replaced with stock) - Butter (2 tbps) - Extra Virgin Olive Oil (2 tbps) - Garlic (2 medium cloves) - Shallots (2 small shallots) - Heavy Whipping Cream (3/4 cup) - Parmesan Cheese (3 oz) ## Directions ### Preparation Prepare the rice first so it can drain while you do the remaining preparations: 1. In a large bowl with a pour spout, add 1 1/2 cups of rice, 1 quart of chicken stock (that’s usually how big a store-bought container of stock is), and 1 cup (use small glass measuring cup) of wine. 2. Agitate with fingers to release starch, then pour through a wire mesh strainer into a stock pot. 3. Set the wire mesh strainer back over the original bowl to let the rice drain for at least 5 minutes. Next, prepare the aromatics for the rice: - Finely mince the shallots and grate the garlic and set aside in a small bowl. And prepare anything else you plan on adding to the rice. I like to use a Riesling wine and sauté some mushrooms in olive oil and a little wine while the rice simmers, so now might be a good time to slice the mushrooms. Finally, these steps can be done later while the rice is simmering for 10 minutes, but you might want to do it before starting to cook anything so you’re all prepared (you can always use the time later to clean dishes): - Add 3/4 cup heaving whipping cream to the kitchen aid mixer and mix on a fairly high speed until it forms stiff peaks. - Grate Parmesan cheese into a bowl sitting on a kitchen scale until you have 3oz. Add it to the mixer bowl with the heavy whipping cream once the cream is ready. ### Cooking 1. Put the stock on a burner and turn it on medium low heat to get it simmering. 2. Preheat the sauté pan (medium low heat), then add a 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter and stir until it stops foaming. 3. Add rice and continue stirring for about 5 minutes, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma. 4. Add shallots and garlic and continue stirring for about a minute, until aromatic. 5. Make sure the stock is mixed (that the starch hasn’t settled to the bottom yet) and pour 1 cup of the stock into the smaller glass measuring cup used earlier for the wine. 6. Stir up stock and then ladle 1 cup out to be added later, then add the remaining stock to the sauce pan. 7. Stir and increase heat until simmering. 8. Reduce heat to low and cover. 9. Wait 10 minutes. If you have not yet prepped the cream, parmesan, and anything else you plan on adding to the risotto, do that now. 10. Stir and cover again. It could take another 10 minutes, but at this point you want to watch it a little closer because it could start sticking to the pan. Try a lower temperature burner if possible, and give it a quick mix and check periodically. 11. As soon as it looks like it’s absorbed all the liquid and it’s cooked well, give the final cup of stock a stir and add it to the pan. 12. Increase heat and continue stirring until risotto is thick and creamy. 13. Quickly pour into the kitchen aid bowl with the heavy whipping cream and parmesan cheese and fold it all in. 14. Microwave plates so they are hot and pour the risotto onto the hot plates. It should flow out like lava and spread out on the plate with only a small edge of liquid. 15. Add toppings (mushrooms). ![[23DFC7F1-8700-4F35-8F6B-7F44D293C320.jpeg]] ![[C564E527-EDBD-4212-9646-81FAC6B8674A.jpeg]] ![[7F5C28B5-998B-4C49-8AD9-79688100BE15.jpeg]] ![[8403CFA9-005E-4512-9C1C-6B3E7E6BE58A.jpeg]]