The last day that I had my kitchen working, was last Sunday. In this morning I woke up thinking in cook something good and I has craving for risotto. Unfortunately my husband woke up sick (we went to dine out in a Japanese restaurant with friends and he ate a lot, so…. He gains a stomach ache) but it makes no difference to me and I don’t give up in my craving. I served to him chicken broth. So I made risotto for one
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotto are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
When buying rice to make a risotto, choose either round or semi-round rice; for me the best rice for making risotto is Arborio, but you may use vialone nano or Carnaroli as well. Long grained rice such as
Begin by mincing a small volume of onion and whatever other herbs the recipe calls for. Sauté the mixture in abundant olive oil, then stir in the rice and sauté it too for a few minutes, stirring vigorously to keep it from sticking. When the rice turns translucent stir in a ladle of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake.
Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).
At this point stir in a tablespoon of butter and the grated cheese (if the recipe calls for it), cover the risotto, and turn off the flame. Let it sit, covered, for two to three minutes, and serve. Sprinkle with ground black pepper
· 2 tablespoons extra-virgin olive oil
· 5 tablespoons unsalted butter, divided
· 5 cups chicken (or mushroom) broth
· 1 medium-sized onion, chopped
· 1 clove garlic, minced
· 2 cups short-grain Italian rice, such as Arborio or Carnaroli
· ½ cup dry white wine
· 350g about (12 ounces) white mushrooms, cleaned and sliced
· 1/3 cup Grana Padano, grated
· salt and freshly ground pepper
Heat the olive oil and 1 tablespoon of the butter in a heavy-bottomed pot over medium to light heat. Meanwhile in a saucepan, bring the broth to a simmer. Add the onion to the butter/oil mixture, and sauté until just translucent. Add the garlic and sauté for 2 to 3 more minutes. Pour in the rice, stirring for about 2 minutes. Add the wine, and stir until it is absorbed. Then add 1/2 cup of the warmed broth and the mushrooms, and stir until the broth is absorbed by the rice. Add another 1/2 to 3/4 cup broth, stirring until it is absorbed. Continue in this manner until the rice is al dente (you may not need all of the broth.)When the rice is cooked, add the remaining butter, and cheese. Stir to incorporate and season with salt and pepper