Here's one for you from a friend who is a wonderful cook and this is a wonderful dish - I've left as it was given to me, worts and all - please see the note on wine in the instructions!!
Risotto - June
6 1/2 cups chicken or beef broth
3 tablespoons finely chopped shallots or onion
5 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups raw Arborio rice
1/2 teaspoon saffron threads -- crushed
3/4 cup freshly grated Parmigiano-Reggiano cheese
Sea salt -- if necessary
. Bring the broth to a slow steady simmer.
2. Put the shallots in a heavy pan with 3 tablespoons of the butter and all the oil and sauté over medium-high heat until translucent but not browned.
3. Add the rice and stir until it is well coated. Sauté lightly then add 1/2 cup of the simmering broth. Proceed according to basic risotto direction, adding 1/2 cup broth as the rice dries out, and stirring very frequently to keep it from sticking. If you run out of broth, use water.
4. When the rice is almost done, add the saffron, all the grated cheese and the remaining butter. Mix well. Taste and correct for salt. Remember, when the cooking nears the end, not to add too much broth at one time. The risotto should be creamy but not runny. Serve immediately, with additional grated cheese on the side, if desired.
Teacher's Tip: This risotto is good enough to be "supper" all by itself. Simply toss a salad of peppery greens, and choose a crisp Pinot Grigio.
Leftover risotto makes delicious rice cakes
If there is no wine in my recipe above, that's a typo! there should be 1/2 cup white wine added before the stock additions begin.
Description:
"Risotto alla Milanese"
Serving Ideas : Here's a risotto recipe I taught at a wine and cheese tasting/cooking class. The dry jack is worth seeking out, but you could substitute any sharp grating cheese.
I use arborio or carnaroli rice.
mushroom-jack risotto
On a back burner, heat 5 cups chicken or vegetable stock; keep simmering very gently*.
In a separate pan, toss in 1 tablespoon each olive oil and butter, and sauté ½ cup chopped onion until tender. Add 1.5 cups sliced mushrooms - shitake, cremini, button, or a mix - and sauté for a couple minutes, until mushrooms have softened slightly. Add 2 cups arborio or carnaroli rice and sauté until edges are translucent.
Add ½ cup dry white wine** and stir until absorbed entirely. Add warm stock, ½ cup at a time, stirring*** until each addition is absorbed. As the risotto cooks, the rice will plump up slightly and the mixture will become increasingly creamy; cook until rice is slightly al dente.
Stir in a final ½ cup broth and 1 cup grated dry jack; stir until cheese is just melted, season to taste with salt and pepper, and serve immediately.
* stock: you may not need all of it, but then again, you may need more. If you run short, don't be afraid to dilute the broth, or to substitute the a bit of water at the end. If you have extra, refrigerate or freeze until your next soup or risotto project.
** white wine: sauvignon blanc or pinot grigio are good bets here. Be sure to use a decent quality wine here; a good rule of thumb: if you wouldn't drink it, don't cook with it. Since you're using a relatively small amount in the risotto itself, crack open a good bottle and serve the rest with dinner. This is what Sam calls "cheater's wine pairing," and what I call "convenient."
*** stirring: an endless risotto debate. Some say it should be stirred constantly, others say occasionally. The ultimate goal is to release the starches in the rice by moving the grains around, which gives the risotto its trademark creaminess. Shoot for a happy medium. Stir quite a bit, and keep a close eye on the rice to prevent sticking or scorching, but don't chain yourself to the stove. And be sure to drink plenty of that dry white wine.
This is the classic, basic Risotto Milanese recipe as it appears in my book. You can jazz it up however you like, but as far as risotto goes, I'm a purist regarding the technique. There is no way to hurry it and have great results. The good part is that most folks seem to enjoy standing or sitting around with a glass of wine watching me stir it (and taking a turn with the spoon, as well.) I like to use Carnaroli Nano which is a variety of Arborio rice. I think I like the texture of the finished dish better.
--------
17 days!!! Oh, how exciting - everytime I hear of someone just starting culinary school, I'm so envious to just be starting again also. I absolutely loved everything about cul. school!!!!