From Saturday morning cooking shows, I learned to make a perfectly-browned pan seared chicken breast, zucchini noodles and spaghetti squash, and the correct balance of butter and flour for a roux (the base for many soups and sauces.) But for many years I refused to try to make risotto.
Risotto is too sophisticated for my skill level, I thought. Risotto is only made by cooking school students and those TV chefs. I am satisfied with boiling rice and adding butter and salt.
But like many new experiences, once I tried making risotto, I discovered the result was easier and better than I ever expected.
Risotto is surprisingly easy to create, uses few ingredients, and can be adapted to many different tastes. Saying “I made risotto” makes me feel more sophisticated and accomplished than saying “I boiled rice,” and the basic technique makes a versatile, delicious dish.
Start with Arborio rice and olive oil. Drizzle some oil in the pan. Add 1 ½ cups of rice and stir it around over medium heat until the rice just begins to turn golden.
Pour in half a cup of chicken stock. Stir until the rice has soaked up the stock and starts to look dry. Add another half cup of stock and stir.
Keep repeating that process: pour, stir, pour, stir. . . until you’ve gradually added about 4 cups (32 ounces) of chicken stock.
Taste the rice. It should be soft and tender.
Then add 2 Tablespoons of butter and a cup of grated parmesan cheese.
The basic recipe is simple and smooth, creamy comfort food. Once you’ve mastered the process, any combination of ingredients and flavors can be added. My favorite is cooked and crumbled bacon with thawed frozen corn.
You could try fresh peas and parsley, or mushrooms and asparagus, or any other combination you can imagine.
And though I am eager to explore new flavor ideas and try new risotto recipes, I can still appreciate the simple comfort in a bowl of basic boiled rice.
What do you enjoy preparing in your kitchen? What have you always wanted to try?