Risotto - not so hard after all

Risotto is one of those dishes that's considered a good test of your competency in the kitchen. For a while I avoided trying it, assuming it would be either too difficult or not even worth the effort. 

Just last week, an Italian cook I work with showed me his method and I thought, is that it? I finally gave it a go myself and I was happy to have been proven wrong. While I can see where risotto gets its reputation for being a great equalizer, the trick to pulling it off is to just be attentive (read: stir NON STOP).

Here's what you need for about 4 people:

- 250g of short grain rice (Arborio)

- Half a white onion, finely chopped

- 1 clove of garlic, minced

- 200ml of dry white wine

- About a litre of chicken stock, heated and left on the back burner

- 35g (or more if you like) of grated Parmesan

- 35g of butter

- Pepper, olive oil

*Begin by lightly sauteing the onion in a mixture of butter and olive oil, just until the onion is translucent

*Add the garlic and saute for another minute

*Drop the rice into the pan and toast with the onion and garlic for a couple minutes until the rice appears clear

*When toasted, deglaze the pan with the white wine and incorporate it into the rice

*As the wine starts to evaporate, slowly add warm stock, about 2 ladles worth

*Here comes the 'hard part' - As the rice cooks with the stock, you want there to be enough liquid in the pan for the rice to cook, but never too much. Only add more stock as the stock in the pan evaporates. By the time the rice is cooked to al dente, you will have used almost a litre of stock. Expect to use at least 750ml. Throughout this period (about 20 minutes) you will need to stir constantly and gently

*When the rice finally reaches desired texture, you can add your Parmesan and fold in the butter. The final product should be moist, but with no extra liquid on the plate. If it's a bit dry, add a small amount of stock. You can now incorporate any other ingredients you'd like to include. Season with a little pepper (you probably won't need salt)

Risotto can be a bit heavy as a side dish, so keep portions small or even serve it as the main. Traditionally, if you're doing a seafood risotto, you'd omit the Parmesan. I added a bit of prosciutto and spinach to mine and served it with crab cakes and sauteed asparagus. If you're feeling really hedonistic, try drizzling some truffle oil on the plate or topping it with truffle shavings!

GG