1) The more your risotto is stirred, the creamier it will become.
AND
2) The longer your risotto cooks, the creamier it will become.
It's a classic Italian comfort food and like all great comfort foods, it's made by Italian grandmothers who have a ton of time. If you only have 20 minutes to make dinner, it might be a night for Kraft Mac N Cheese but if you've got some time, don't be Mageirocophobic and make some risotto!
 |
| MiddleBar Risotto w/ Grilled Chicken Breast |
2 tbsp butter
1 cup Arborio Rice
1 cup dry white wine (currently we're using Kalyra's 2009 Verdellho buy it!)
14oz of chicken broth
1/4 tsp truffle salt
1/4 tsp truffle salt
2-4 cups water
¼ cup shredded parmesan cheese
Zest and juice of 1 lemon
Truffle oil
Melt butter until it is brown, not burned, brown. Add rice and 1 cup of white wine. Bring to a slight boil stirring often. Add salt. Continue to add water and chicken broth slowly while stirring for the next 30-45 minutes (do not be afraid to add more or less liquid as necessary to keep your risotto from drowning or drying out). Half way through cooking add the juice and zest of 1/2 lemon. The more slowly you add water and more often you stir will effect the overall creaminess of the dish. Once the rice is al dente and most of the water is absorbed, remove from heat and quickly whip in cheese vigorously (some recipe's will call for butter at this stage as well but I find that there is enough butter to make it creamy enough but if you want it more decadent, please do not let me stand if your way). Garnish with a drizzle of Truffle oil, lemon zest and cracked black pepper. Serve this risotto as a side dish (serves 4) or as a meal (serves 2).
This is a dish that needs a ton of love and care but don't worry, it's worth it!! And if babysitting isn't quite your thing, you'll just have to come to MiddleBar to get your risotto fix.
Ciao, Ya'll!
Truffle oil
Melt butter until it is brown, not burned, brown. Add rice and 1 cup of white wine. Bring to a slight boil stirring often. Add salt. Continue to add water and chicken broth slowly while stirring for the next 30-45 minutes (do not be afraid to add more or less liquid as necessary to keep your risotto from drowning or drying out). Half way through cooking add the juice and zest of 1/2 lemon. The more slowly you add water and more often you stir will effect the overall creaminess of the dish. Once the rice is al dente and most of the water is absorbed, remove from heat and quickly whip in cheese vigorously (some recipe's will call for butter at this stage as well but I find that there is enough butter to make it creamy enough but if you want it more decadent, please do not let me stand if your way). Garnish with a drizzle of Truffle oil, lemon zest and cracked black pepper. Serve this risotto as a side dish (serves 4) or as a meal (serves 2).
This is a dish that needs a ton of love and care but don't worry, it's worth it!! And if babysitting isn't quite your thing, you'll just have to come to MiddleBar to get your risotto fix.
Ciao, Ya'll!
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