Not Your Basic Risotto
All risottos start the same. Do not let anyone tell you otherwise. The ingredients are simple: oil, onions, arborio rice, broth, and cheese. I read somewhere many years ago that risotto should not take more than 19 minutes to cook. Let that be your guide. Substitutions are very easy to make, and you can add just about anything you’d like. Over the years, I have found a combination of my own, great for cozy winter eves, and pairs deliciously with red or white Italian wine.
The main difference in many risottos is the quality of ingredients. Like with any dish, your most basic elements should be high quality; good olive oil, homemade stock, fresh produce. Go to your local market. Smell the vegetables. Look at the brands on the shelf. Which do you recognize? Which do you not? What are people in the aisle saying? What is in your pantry?
2 tbsp Bellcento olive oil
2 tbsp salted butter
1 large shallot, diced
1.5 cups Arborio Rice
5 scrunches of black pepper, 3 of sea salt
Hearty splash of red wine vinegar (about a tablespoon)
4 cups warmed stock (I am using a concentrated beef stock, but feel free to use what you have on hand. I prefer veal or beef in colder months, chicken or vegetable in warmer months)
A little over a cup of freshly grated Pecorino Romano (yes, you can use Parmigiano Reggiano, but I find it a bit too sharp and overpowering for this recipe)
Garnishes (recipes below):
Fried Prosciutto
Garlic chips
Olive oil drizzle
Before we start the shallot dicing, we start with warming the stock. This will help the rice absorb the liquid faster. Set this up on your stove first so you don’t panic once you’ve started cooking.
In a heavy bottomed pot, heat olive oil and butter on medium/low heat. Add your diced shallots, stirring occasionally until translucent. About 5 minutes. (I have also used leeks in place of shallots. The result is phenomenal. Only use the whites of the leeks, (about three stems), and wash well. Cut into quarters and slice very thinly. Sauté on low heat until nearly caramelized, about 20-30 minutes. Continue with the rest of the instructions).
Add your rice, salt, and pepper next. I add the salt and pepper here so the pepper is toasted and fragrant, and the salt has time to soak into the shallots.
Toast your rice (stirring to let all grains hit the heat) until the edges are uniformly translucent, leaving the center white. About 5-8 minutes.
Turn the heat up to medium and add your vinegar. This should immediately start deglazing the bottom bits in your pot. Mix and scrape that flavor into the toasted rice.
Turn your heat down to low and begin adding your warm stock, about 1 cup at a time, stirring semi-constantly. Before adding another cup of stock, make sure all the liquid has been absorbed into the rice.
Once you’ve added the remaining stock, taste your risotto. It should not be hard or crunchy in any way. If it is, cover and let steam (with heat off) for about 5 minutes. Add your cheese and stir. The rice should be creamy, but not overly so. If it needs flavor, add some salt, and a smidge more cheese.
If you are using the garnishes suggested, do not over salt your dish. The prosciutto will add an almost mouth-puckering saltiness.
Garlic Chips
Thinly slice 1-3 garlic cloves. Add about 2 tbsp olive oil to a pan over medium-low heat. When oil is hot, add your garlic slices. Do not step away from the pan. If the oil is too hot, these will burn very easily. Once the edges begin browning, turn over to finish. The process should not take more than 3 minutes.
Scoop onto a paper-toweled dish, salt immediately. Save your leftover oil to drizzle on your risotto.
Fried Prosciutto
Pretty self explanatory. Rough-chop your meat and add to a pan over medium heat. No oil is needed, as the fat from the prosciutto will release when heated. Drain onto a paper-toweled dish once crispy.
Garnish, and add a few grates of Pecorino. Voila. Each bite should be savored. Your conversation should be about the garlic chip crunch and the wine that cuts the fattiness. Lick your plate.