Basic risotto

I've always thought risotto was sort of boring, and of course you can add things like squash, shrimp and chicken to make it more interesting and filling.  At the same time, this changes the purity of a classic dish made with just a few simple, high-quality ingredients: arborio rice, chicken broth, oil, butter and a dash of cheese.

A big fuss is made about how much work risotto is because it needs to be stirred constantly to get the creamy texture. It's actually kind of meditative. That is, if you enjoy slaving over a hot stove :-)

I have the perfect cast iron enameled pot for making risotto.  I bought it thinking it would be good for oven roasts and chickens, but it's too heavy to hoist in and out of the oven without throwing your back out. But the big surface area is excellent for stove-top braising and reductions like the onion-glazed pot roast sauce I make a couple times a year. So I guess the thing earns its keep in the kitchen.

I found this simple recipe on the Internet:

Basic Risotto

1 1/2 cups arborio rice
1 quart chicken stock, simmering
1/2 cup white wine
1 medium shallot chopped, or 1/2 cup onion
3 tbs. unsalted butter
1 tbs. oil
1/4 c. grated Parmesan cheese
1 tbs. chopped parsley
Salt to taste

Heat the stock. In a heavy saucepan, heat the oil and 1 tbs. of the butter.  Saute the shallot or onion for 3 minutes.

Add the rice and stir briskly for for another minute or so.  Do not let it brown.  Add the wine and cook until the liquid is absorbed. Add a ladle of chicken stock and stir until the rice appears almost dry.

Repeat and repeat.

It will take about 30 minutes, but the rice eventually takes on a creamy look. The only tricky part is knowing when to stop.  The rice should be tender but firm, not crunchy or mushy.  Finally, stir in the 2 tbs. of butter, the cheese and parsley and serve.