Gourmet Italian

photo credit: Wolfiewolf

The technique of cooking rice with Italian Risotto technique began with Italian cooks way back in the 14th century.  Until recently, Risotto was a misunderstood dish.  Many people thought it was the same thing as “Rice Pilaf”.  Others thought it was just rice that was “fancied up” with some broth and seasonings.  Many restaurants that do offer risotto don’t do a TRUE risotto.  They make rice pilaf ahead of time and give it a sort of risotto treatment before serving.

Risotto usually has an ingredient added – which can be anything from shellfish to sausages to vegetables to cheese.  The possibilities are limitless.  Parmesan is one of my favorites!   However, with Italian risotto of any sort, there is only one true technique.

First of all, it is worth it to go out of your way to get the perfect rice for this gourmet Italian delight.  Arborio is a large grain superfino rice that is preferred because of its ability to absorb liquid without getting overcooked.  The objective of the risotto technique is to cause the rice to absorb, little by little, enough of the hot broth until it swells up and forms a lovely, creamy union of tender, yet firm grains.  It is important that you DO NOT RINSE the rice!  It is the starch that helps the rice retain its traditional shape.

Cooking with Italian risotto technique is a bit time consuming, but the final result is well worth it.  Start by sauteing some chopped onion or shallots in a pan with a little butter and olive oil.  Then add your rice and saute for an additional two minutes.  Stir well to coat all the grains with the butter and oil.

Now start adding your simmering broth – 1/2 cup at a time – cooking until the rice absorbs the broth.  When the rice dried out, add another 1/2 cup of broth and continue cooking and stirring.  Be3 sure that you keep any rice from sticking to the bottom of the pan while you are stirring.  Do not bee tempted to just “drown” the rice with broth.  You are not making boiled rice.

Be sure to keep your heat at medium temperature.  If your flame is too hot, the rice will be chalky inside.  If the flame is too low, the rice will become gluey. Yuck!

Your risotto should take about 30 minutes and the final rice will be creamily bound together and neither dry nor runny.  Impress your guests with Italian risotto at your next dinner party!

Watch Chef Paolo – Senior chef of Olive Garden – make shrimp and asparagus risotto!

Fabuloso!