Sunday, November 16, 2014
Comfort Food: Risotto
I started the way I always do with chopped onions and garlic sautéing in olive oil, and because I had some I tossed in diced celery for some crunch and small cubes of potato. I sautéd the vegetables until just soft but not colored and tossed in 1 1/2 cups of arborio rice.
Though I suppose you could make risotto with any kind of rice, short grained arborio has a nice tender texture and plenty of starch that helps to create risotto's signature creamy sauce. After the rice started to seem a bit translucent from being tossed in the hot oil I added in 1/2 cup of Marsala wine -- I used Marsala because I had a bottle near the stove and nothing else open but really any wine --white or red would do nicely here. When the marsala had just about cooked away I started to add warm chicken stock by the 1/2 cup -- allowing each ladle full to nearly cook away before adding the next, stirring regularly but not constantly and seasoning as I cooked. When the rice was tender (I'd added about 4 1/2 cup stock) I stirred in butter, a sprinkle of parmesan and a good sized hunt of brie cheese. Brie is probably pretty unusual in risotto -- then again so are potatoes -- but it combines easily, has lots of interesting flavor, and there is no need to peel the rind -- just cube and stir into the waiting rice and the soft cheese melts right in.
Because the risotto was soft and mildly flavored I wanted something with a little punch to liven up the dish. A quick salad of parsley and radicchio with a pretty forceful anchovy dressing (3 chopped anchovy filets, 2 cloves minced garlic, juice from 1 lemon, splash of sherry vinegar, 1 tsp dijon mustard, 1/2 cup olive oil shaken together) was just the thing.