About a decade ago Michael and Jacque went to a CIA (Culinary Institute of America) cooking class and had a demonstration on how to cook a great risotto with David Katz. Once you are comfortable with this process, the variations are unlimited. It takes time and you can’t talk to your Mom and forget to stir! (The Italians do not use garlic in their risotto.) Please see the mushroom recipe at the end for a way to include garlic in the meal! This is the basically the original recipe with my included notes.

Risotto Con Vino Bianco

2015-07-21 14:31:50

Serves 10

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Ingredients

1. 1/4 cup olive oil
2. 1 large onion or a few small shallots chopped as small or smaller than the rice
3. 2 ½ cups Arborio rice
4. 1 bottle dry red wine
5. 3 cups chicken broth (kept warm on the stove)
6. 5 TBS Butter
7. ½ cup grated Parmesan cheese
8. Salt and pepper to taste
9. 3 cups of spinach (optional)

Instructions

1. In a large, heavy saucepan over medium heat, heat the oil with 2 Tbs of the butter then sauté the onion until translucent (not brown). Add the rice and stir until all the grains are coated and begin to extract their white cream. Open a swath in the center and add 1 1/3 cups of the wine stirring constantly until almost all the wine has been absorbed. Repeat twice to use all the wine, baring the center each time. Add a little salt while stirring and remember to taste along the way. This will take approximately 10 to 12 minutes.
2. Add 1 ½ cups of the broth until absorbed and repeat with the remaining broth. Be vigilant with the spoon and keep stirring. The cream will continue to come off with stirring. Keep testing for the perfect salt and al dente level. This takes up to 20 to 30 minutes. Stir in the remaining butter, spinach, cheese and season as needed with salt and pepper. Serve at once.

Roasted Mushrooms

1. Heat your oven to 450 degrees. Take a couple of handfuls of white button mushrooms, toss in olive oil, salt and pepper and couple of finely chopped garlic cloves. Heat the mushrooms for 10 to 15 minutes or when the garlic begins to toast. Toss with white truffle oil for an exquisite taste.

Risotto Options

1. Any red or white wine works or you can simply use all chicken broth or even just water. You can use farro instead of rice for a nutty taste. Cooked sweet potato, pumpkin or butternut squash can be diced and added. Cooked bacon or pancetta tossed in is delicious! We often BBQ a pork loin and slice it on the side and serve it along with the mushrooms. A Caesar salad is a great addition to the menu.

M Squared Wines https://msquaredwines.com/