Risotto is an Italian favorite, usually served as a first course or alongside ossobuco. In the US, Arborio rice is the rice of choice. In Italy, the choices are more varied: Baldo, Padano, Vialone Nano, Carnaroli, Maratelli, the last three considered to be the best rice for such a creamy and delicious dish. They are also the most expensive, but if you can find them in the US, they are worth every penny. At the Red Horse, we carry both domestic Arborio rice and Carpi Riso Arborio imported from Italy. To make perfect Arborio is a labor intensive process for American cooks who are accustomed to getting dinner on the table in twenty minutes or less, but one that yields most satisfying results. Be sure to give yourself ample time for proper preparation. The rice is first sautéed briefly in sofrito, a combination of onion and butter and/or olive oil, in order to coat each grain with what is called “tostatura.” Once coated, red or white wine is sprinkled onto the rice to be absorbed by the grains, and then very hot stock (poultry, seafood, or meat) is added in small portions. The mixture must be stirred constantly so that the rice becomes creamy. After all the stock is worked in, the mixture is taken off the heat and diced cold butter is whisked in to make the creamiest, smoothest mixture possible. Properly cooked risotto will retain a certain watery consistency. A sprinkling of Parmagiano Reggiano is always a nice touch! So, are you ready to treat yourself and your family to a rich, Italian entrée? Stop in today and pick up all the fixings for homemade risotto. See you later!
Posted on: Tue, 22 Jul 2014 13:03:13 +0000