Italian Righteous Risotto

Risotto is a rice-based Italian dish. But, oh what a delightful taste sensation is masked by that simple description. Naturally, there are dozens of different recipes and each one reflects the region and the individual chef that gave birth to it.

Risotto differs from ordinary rice dishes because it does not use the now more-or-less standard Asian grain. Instead, it uses a very special type of barley grain from Italy called Arborio. Sometimes, Carnaroli or Vialone is substituted, but they are very similar.

The method of preparation of risotto also differs from ordinary rice. It is fried, not boiled. Naturally, since this is a true Italian dish, olive oil is used instead of safflower or vegetable oil.

Let's see what happens next...

Milanese risotto recipe

The risotto from Milan is the world standard of this delicious Northern Italian dish.

Ingredients

5 cups chicken stock
1 cup Arborio rice
1 large onion
1/4 cup white wine
1/2 tsp saffron threads
2 tbsp butter
3 tbsp olive oil

Procedure

1. Take a large skillet and add equal amounts of olive oil and butter. Northern Italian dishes tend to use butter, Southern ones use olive oil. Risotto uses both.
2. Slice and dice the onion then sauté the pieces until brown, scoop up and set them aside.
3. Spread olive oil over the base of the same skillet until it's about 1/8 inch thick. Heat to medium and add a touch of butter, then add the rice. Stir gently but thoroughly to coat the rice with oil and onion flavor.
4. Add the chicken stock.
5. Top with saffron, then pour on the wine. Cook on low for about 20 minutes, stirring occasionally.
6. Remove from heat and top with a sprinkling of Romano cheese if desired.

Cooking tips

There are variations on the Milanese Risotto and many of them are equally tasty. A purely vegetarian risotto is possible, of course. Substitute mushrooms for the chicken stock, for example.

The important character of risotto should be retained in any recipe, however. That means, the final result should be creamy, not spicy. The rice should not clump together, grains should move about freely. If they clump, you may have been a little stingy with the olive oil.

Be sure to stir often enough to keep the grains well exposed to the chicken and vice versa. It takes practice to make a fine risotto and don't be too unhappy if your first try is less than perfect. It's hard to make a great rice dish.

Good luck and buono appetito!