Risotto
On a cold winter's night, a creamy risotto is the perfect thing. Last night's risotto was utterly satisfying with oysters, chestnuts, truffles and truffle oil. Mmmm!
1 large white or yellow onion, diced
half of large fennel bulb, diced
4 tablespoons of olive oil
2 cups of arborio rice
6 cups of hot broth: vegetable, mushroom, chicken, or fish
1/2 cup of white wine or dry vermouth
2 portobello mushroom caps, chopped
8 ounces of shucked oysters and their liquid, sliced into large pieces.
a few roasted chestnuts, peeled and chopped
a handful of grated parmigiano-reggiano
[optional]
truffle and/or truffle oil
The basic principle of making risotto involves slowly cooking the arborio rice by adding liquid gradually and letting it absorb while stirring.
I began by sauteeing the diced onions and fennel in a couple tablespoons of olive oil over medium heat. When the onions were translucent, I added the arborio rice and tossed it for a couple minutes in the onions, fennel and olive oil. I then added vermouth (or white wine) and stirred until the liquid was absorbed.
Making risotto requires patience: do not turn the heat up or the liquid evaporates instead of being absorbed. You add broth to the rice, one ladle at a time, and stir gently until the liquid is absorbed. Add the next ladle, stir, wait for it to be absorbed, and so on, until the rice is al dente. You may not use all the broth (or you may need a little extra), and that's okay.
While I was cooking the risotto, I sauteed the portobello mushrooms in a couple tablespoons of olive oil and sprinkled over a little salt. When they were done, I added them to the cooking risotto.
Near the end, I stirred in the oysters and their liquid, the chestnuts, and a handful of grated parmigiano-reggiano. I added salt to taste, and I garnished with slivered truffle and drizzled with white truffle oil.
2008.11.23 Olive oil in the dutch oven
2008.11.23 Fennel bulb
2008.11.23 Diced fennel, sauteeing
2008.11.23 Diced onion with the fennel
2008.11.23 I love this stuff!
I used about two tablespoons to six cups of water because I didn't want the broth to be too salty.
2008.11.23 Arborio rice with the onion & fennel
2 cups of arborio rice stirred into the onions & fennel
2008.11.23 Rice simmered with broth and sauteed portobellos
2008.11.23 Nearly done!
As the risotto approached doneness, I stirred in about 8 ounces of fresh oysters and their juices, 4-5 thinly-sliced roasted chestnuts, and a handful of feathery grated parmigiano-reggiano.
2008.11.23
The finished risotto was topped with thin slivers of truffle and drizzled with white truffle oil.
2008.11.23
2008.11.23
2008.11.23
2008.11.23