Oven-Baked Risotto
Oven-Baked Risotto
Serves 2 to 4
1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup Arborio rice
1/4 cup dry white wine, (optional)
2 to 2 1/4 cups hot water
1/2 cup homemade or low sodium canned chicken stock
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
Preheat oven to 425 degrees;. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.
Parmigiana Risotto
Parmigiana Risotto
Yields 4-6 servings
12-14 oz Carnaroli rice (alternatively Arborio rice)
3 oz butter
½ Onion,finely chopped
3½ fl oz White wine
1 ¾ pints of hot beef stock – 2 stock cubes
2 oz grated Parmesan cheese
Salt for seasoning
First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
Put 2 oz of the butter in a large pan and melt it (Keep the remaining butter for later). Add the finely chopped onion and sweat over a medium heat for about 3-5 minutes or until the onion is soft. Then add a spoonful of stock and continue cooking for about 1 minute. Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and toast the rice for two minutes.
When you will feel that the rice is starting to become sticky in the pan, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes). Now, add the stock. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan. In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery. When the rice is perfectly cooked ”al dente”, add the Parmesan cheese and stir for few seconds. Then, put the cooker off, add all the remaining butter and stir until completely melted. Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
Risotto alla Milanese
Risotto alla Milanese
Recipe from Cucina & Famiglia by Joan Tropiano Tucci and Gianni Scappin
Serves 6
1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated
1. Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
2. Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.
My Recipes 