Risotto is a traditional Italian dish that's picked up some popularity in recent years. Many restaurants feature a risotto, with ingredients changing on a somewhat frequent basis.
Nana's of Durham features risotto as an appetizer, and its worth checking out. Last time I went the one of the key ingredients was fried leeks, which was new and interesting. At the time of this writing, they are offering a risotto with NC White Shrimp, Roasted Fennel and Local Yellow Peppers finished with Smoked Bacon. However, the chef does need to let the rice cook a little longer, to let the starchy, almost pudding-like consistency of the Arborio fully develop.
Be sure you get
Arborio rice, this is key to a good risotto. Arborio is a short-grained rice, primarily grown in the Piedmont and Lombardy regions of Italy. Other types of Italian short-grained rice such as Carnaroli and Vialone Nano can also be used, but you will not get the desired effect with other types of white rice. In more traditional white rice, and longer grain rices such as Jasmine, the starch content is not high enough for the risotto "magic" to happen.
You can also substitute other onions for the
Cipollini, but you will find they are not nearly as sweet and delicate. The mushroom blend is a mix of basic white mushrooms, as well as crimini, shitake, and oyster mushrooms. The grocer near me sells these three in a tray-pack blend; its worth seeking them out individually if you don't have this option. The mixture of mushrooms adds a very earthy undertone to the dish, and having all 4 types is key.
You will also need olive oil, garlic, vegetable or meat stock (at least 6 cups), salt, black and crushed red peppers, and optionally, a pinch of saffron. Risotto is also best served with heaping bowls of freshly grated parmesan cheese.
Start by roughly chopping the onions and garlic while heating the olive oil (about 3/4 of an inch) to medium in a dutch oven or large soup pot. Sautee over medium heat until the onions become soft and translucent - you do not want the onions or garlic to brown so reduce the heat as needed:
Once the onions are close to being completely translucent, add the sliced mushrooms and sautee for an additional 2 minutes. Add 1 1/2 cups of arborio rice (and a little more olive oil if the mushrooms have absorbed all of it) and sautee 1 minute more, while stirring:
At this point, you will begin adding the stock, and the technique for completing this dish is very important. Add just enough stock so that the grains of rice float freely in the liquid:
Allow this to come to a slow boil over medium heat, stirring frequently. Also add the peppers, saffron, and salt to taste. If you're using a commercially prepared stock, go easy on the additional salt, and remember you'll get additional salt at serving time from the parmesan.
Pay close attention as the liquid begins to be absorbed by the rice - once the initial liquid is almost completely absorbed, add another 1/2 to 1 cup of stock and repeat this process, adding more liquid as needed and stirring somewhat frequently. Some people call for heating the stock prior to adding it, but I've used broth right out of the can and had equally good results.
This requires a lot of hands-on work, and will take 20-30 minutes to do correctly. However, you will notice that as you near completion, the rice will become very soft and the dish will take on a very thick, creamy texture. At this point, begin tasting small amounts of the rice and cook to your desired doneness. Some schools of thought say that risotto, like pasta, should be served al dente. I prefer mine to be a little more done - the creamier the better, especially as the weather gets cold here in Central NC. The final product is pictured here alongside some smoked beef brisket and chicken.
