It’s been a while since I have cooked something new as been so busy we’ve had old stand by’s and some awesome sandwiches. I was very excited to make this! Mostly because I wanted to cook something new but really yummy. I have been dying to try my hand at risotto, and so i went for something easy for a first attempt. Just simple Parmesan risotto to start with now i got all kinds of combination’s going through my head! I did use a technique that I learned watching Masterchef Australia, about how to agitated the pan and not stir with a spoon as it will break up the rice and make it gluggy and just not a nice smooth texture. It’s kinda like making Jiffy Pop pop corn from when you were a kid just shake the pan in circular motion over the burner and then front to back to gently stir the mixture with out a spoon.
- 6 to 8 cups Chicken Stock, low-sodium chicken broth
- 2 tablespoons olive oil
- 1 tbsp Clarified Butter
- 1/2 cup finely chopped shallots, (about 2)
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
- 2 tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil and butter in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Add wine to rice mixture. Mix by gently moving the pan in small circles and then in back and forward motion to very gently stir, if your rice sticks then only in this step use a spoon, mix every 30 or so seconds until wine is absorbed by rice. Using a ladle or measuring cup add 3/4 – 1 cup hot stock to rice. While keeping the pan on the flame, mix by gently moving the pan in small circles and then in back and forward motion to very gently stir every 1-2 minutes should mix at least twice before you add the next batch of stock. When the rice has absorbed about 75% of the liquid add another 3/4 to 1 cup of the stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice gets close to being done, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat. Remove from heat. Gently fold in the butter and Parmesan cheese season with salt and pepper to taste. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto, sprinkle with the parsley. Serve immediately.
Adapted: Parmesan Risotto – Martha Stewart Recipes