Design Pattern: Risotto
I've been toying with Alton Brown's risotto recipe lately, and I figured I may as well abstract out a generic risotto pattern. You know, in case anyone thought that this was hard.
Software Specifications:¹
6 cups flavorful liquid : {chicken, beef, mushroom, vegetable, ...} {broth, stock}
1 cup dry wine : {red, white}
2 tbsp. unsalted butter
1 cup finely chopped aromatics : {onion, garlic, shallots, ...}
2 cups short-grain rice : {Arborio, Vialone nano, Carnaroli, Baldo, Calriso, ...}
Target food : cooked {wild mushrooms, roasted garlic, asparagus, peas, proscuitto, country ham, chicken, ...}²
1 cup hard cheese : {Parmigiano-Reggiano, dry Jack, ...}
Spices to taste : {kosher salt, fresh ground pepper, nutmeg, lemon zest, ...}
Herbs to taste (optional) : {parsley, basil, scallions, ...} chiffonade
Operating Environment:
1 large saucepan
1 spatula (or wooden spoon)
1 large container for simmering (with lid)
1 ladle (optional)
² This is very effective for using up leftover food in the fridge, such as the remnants of a Thanksgiving turkey,
³ To tell when liquid is absorbed, sweep spatula from the edge of the saucepan to the middle to push in the rice. If no liquid fills up the riceless area, the liquid has been absorbed.
Software Specifications:¹
6 cups flavorful liquid : {chicken, beef, mushroom, vegetable, ...} {broth, stock}
1 cup dry wine : {red, white}
2 tbsp. unsalted butter
1 cup finely chopped aromatics : {onion, garlic, shallots, ...}
2 cups short-grain rice : {Arborio, Vialone nano, Carnaroli, Baldo, Calriso, ...}
Target food : cooked {wild mushrooms, roasted garlic, asparagus, peas, proscuitto, country ham, chicken, ...}²
1 cup hard cheese : {Parmigiano-Reggiano, dry Jack, ...}
Spices to taste : {kosher salt, fresh ground pepper, nutmeg, lemon zest, ...}
Herbs to taste (optional) : {parsley, basil, scallions, ...} chiffonade
Operating Environment:
1 large saucepan
1 spatula (or wooden spoon)
1 large container for simmering (with lid)
1 ladle (optional)
- Combine flavorful liquid and wine and place in large container for simmering. Top with lid. Simmer.
- Place saucepan over medium-low heat. Melt butter over saucepan. Add aromatics and one pinch of kosher salt, and sweat until translucent, about five minutes. Do not allow onions to brown.
- Add rice and stir with spatula until grains are translucent, about three to five minutes. Do not allow grains to brown.
- Reduce heat to low. Pour or ladle flavorful liquid and wine mixture over rice just to cover. Shake saucepan or stir with spatula repeatedly until liquid is absorbed.³
- Repeat until all liquid is absorbed.
- Add target foods. Fold in until well-distributed.
- Remove saucepan from heat. Add hard cheese and spices to taste. Fold in until well-distributed.
- Top with herbs to taste. Serve.
² This is very effective for using up leftover food in the fridge, such as the remnants of a Thanksgiving turkey,
³ To tell when liquid is absorbed, sweep spatula from the edge of the saucepan to the middle to push in the rice. If no liquid fills up the riceless area, the liquid has been absorbed.