Risotto = Italian Mac 'n Cheese (w/rice)
How do you get a six year old to eat Risotto Milanese con Fungi? Tell 'em it's Italian mac 'n cheese made with rice and mushrooms (actually, the mushrooms make it easier: Samantha loves mushrooms). She liked it, three servings worth.
Risotto is easy, it's just time consuming. The keys are using the right rice (arborio), chicken stock (homemade is best, canned is better than water), butter (olive oil is ok, but butter is better), and saffron (stay away from the powdered stuff - use the real stuff). The secret to a great risotto is a tablespoon of white truffle oil stirred in when the cooking is done, letting the rice stand for five minutes before serving and topping with freshly grated parmesan.
Pour a cup of hot chicken stock over a good pinch of saffron. Melt butter over medium heat & saute onions until opaque. Add mushrooms & sauté until liquid is released. Set aside, add more butter, and sauté a pound (that's right, sixteen ounces) of rice until it's clear on the edges with a white speck in the middle (and, it smells kinda toasty but nothing's browned yet). Add a half cup of white wine (yeah, right - a cup is cool too), the mushrooms 'n onions and the stock 'n saffron. Stir until liquid is almost evaporated. Add a cup of hot chicken stock and stir until liquid is evaporated. Repeat for five or six more cups until you have a creamy risotto (it could take seven or eight cups of liquid, depending on the rice and, I'm serious here, the weather). You don't have to stir constantly, but I recommend that you don't go far from the stove (and don't answer the phone or get involved in discussions with your significant other about politics, philosophy or raising the kids).
Posted on Feb 02, 2002 @ 10:17 PM
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