SFist: SFist in the Kitchen: Risotto

Derrick Schneider

Mon, 11 Dec 2006 07:43:33 -0800

M, I'm glad the article inspired you. I added the squash and chestnuts after the first addition of liquid. That way, they had plenty of time to cook in the stock/wine. I probably had to use a cup more than normal of liquid. I still added onion (about half of one yellow onion) and Parmesan (probably about 3/4 cup grated cheese). I used regular olive oil for sauteeing the onions. Best way to roast garlic: Put the heads of garlic into a square of aluminum foil. It should be loose around the heads, but should be sealed around them. Put in a 425 oven for 30-40 minutes, until soft. Hope that helps!

M

Mon, 11 Dec 2006 04:34:57 -0800

I have never made risotto before and you have inspired me to try. But first, I have a few questions. 1) When you say that when that you added the raw butternut squash and peeled chestnuts at the beginning, when exactly do you mean? How much more liquid did you add? Did you still use onions before and Parmesan or cream afterwards (if so, how much)? 2) What kind of oil did you use to saute the garlic, onions, or shallots? How much of the garlic/onions/shallots did you use? 3) How do you roast the garlic so that you can squeeze it out?

Maia Cybelle Carpenter

Thu, 30 Nov 2006 12:38:36 -0800

Another classic northern Italian risotto is made with fresh spinach. It's delicious and very green :-)

Nico

Wed, 29 Nov 2006 14:42:02 -0800

TinMan, you are right in your comments, although the one risotto exception is Risotto Milanese which is a saffron-based risotto (it's red!). Traditionally, it is eaten with osso buco (braised veal shanks).

TinMan

Wed, 29 Nov 2006 12:42:41 -0800

Linda, Like pasta, risotto in Italy is generally consumed by itself as a separate course that precedes the main course. At least for purists, neither pasta nor risotto are served as "side dishes". Neither dish should wait for diners; as a matter of fact, it's vice versa. Diners should wait for pasta or risotto and eat it as soon as it has been prepared. Of course, most Americans care little about such matters (and commit numerous other atrocities like cutting long pasta, noodles swimming in sauce), so feel free to do whatever you want with risotto. If you want to serve it as a side dish, go ahead.

Nico

Wed, 29 Nov 2006 11:51:31 -0800

Nice article, it's a good introduction. I'm with Kainoa that adding white wine adds a lot of complexity to the taste of the dish. After the glazing the grains in the sauteed onions (try fennel too), turn up the heat and pour in a glass of wine (before the stock). Let it evaporate and then smell the rice. It'll be heavenly. Then continue with the stock as usual. Another trick is to add the dairy (I use parmeggiano) after taking the pot from the heat, then cover and let the rice absorb the dairy flavors for a minute orso with the lid on top. Thanks for the article, --nico

Linda

Wed, 29 Nov 2006 11:42:10 -0800

I love risotto but it is one dish that I've never tried. I tend to be an impatient cook and want something fast and easy. I look at the recipe and see all of that stirring and absorption of liquid and usually end up making something faster. You have inpired me to give it a try. Is it your main course or do you serve it as a side dish with meat?

Derrick Schneider

Wed, 29 Nov 2006 09:30:36 -0800

Bikinchef and Kainoa, I don't think I've ever finished with butter, but I'll give it a try (I usually just use cheese, which has often seemed rich enough). I mixed vermouth and stock for the turkey-sage risotto. Thanks for the tip. Luke, I'm all for bacon in risotto. Melissa wants me to recreate a bacon and egg risotto that we ate at Craft in New York (with the egg yolk serving the same role as the butter that bikinchef and kainoa suggested, except that the diner got to break it up).

bikinchef

Wed, 29 Nov 2006 08:26:22 -0800

Right on kainoa! No metal spoons, heavy bottom pan is key too.

kainoa

Wed, 29 Nov 2006 01:24:43 -0800

while there are as many ways to cook risotto as there are people who cook it, i have to wonder... where is the butter finish? where is the white wine? adding the rice to a saute of onions will not actually toast the grains as much as it will soften them. they can be introduced to the pan together, but if the onions are cooked first, the moisture they release will inhibit any browning of the rice. and if the rice is not toasted before the introduction of the stock/wine, it will not be a "true" risotto... also, while shown in the picture, the importance of a wooden spoon should be noted. metal spoons will alter the color of the mixture.

Luke Knowland

Tue, 28 Nov 2006 20:04:47 -0800

Thanks for fixing the link, Derrick.

bikinchef

Tue, 28 Nov 2006 19:44:37 -0800

Where is the white wine? Try adding about a cup dry white wine as the first addition of liquid and then go with stock. The wine helps balance out the dish. Also, finish with EVO and butter, yum. Take some leftover cooked squash, honey and a quality blue cheese for a different twist.

Melissa

Tue, 28 Nov 2006 17:44:47 -0800

Hey J, hate to break it to you, but these are the colors of our risotto: yellowy brown. It's not a bright white rice recipe. Though not pretty, it is very tasty.

Luke Knowland

Tue, 28 Nov 2006 17:18:09 -0800

I entirely agree that risotto is "stress free". And besides mushrooms, bacon is always a tasty addition. My own recipe for Risotto, with Bacon, Asparagus, and Shitake Mushrooms. (note: fixed the link. dfs)

J

Tue, 28 Nov 2006 17:16:31 -0800

not be nitpicky, but photos need white balancing.

Derrick Schneider

Tue, 28 Nov 2006 16:40:51 -0800

That reminds me of a lobster risotto that Melissa and I ate at Capo in Santa Monica. We learned that one of the regulars will arrange layovers in Los Angeles, just so that he can send someone to get some of the risotto. I could see why. And yes, wild mushrooms are great in risotto.

TinMan

Tue, 28 Nov 2006 15:45:33 -0800

Risotto is a classic blank canvas for wild mushrooms. Some shellfish risottos can be sinfully delicious (lobster, crab), but moderation is key.