It is possible to make risotto without crying or getting eliminated from Top Chef. Take it from me, someone who has made risotto all of three times in my life. Two of the three were successful, so I feel like those odds are pretty good. I’m pretty sure that other time was the recipe’s fault for not including cheese.
Which brings me to my first tip: choose a risotto recipe with cheese involved. After all the work you put in, you’ll be happier if you’re rewarded with creamy cheesy goodness.
Next tip: Look to the experts for a solid base recipe, and add whatever ingredients you like. I chose one from Biba Caggiano, an Italian chef whose food our family happily consumes as often as possible in her Sacramento restaurant. Her book, Italy al Dente, contains more risotto recipes than I could make in a lifetime. The recipe she says she used to teach her daughter the basics of risotto, Risotto alla Parmigiana, seemed like a good place to start. (Watch Biba be charming and make risotto in 3:30 in this cute video).
I got my next tip from the author of A Cozy Kitchen: Prep everything in the recipe before you even fire the stove. Having everything measured and ready to go will ensure you don’t overcook something while you’re chopping something else, and you’ll feel like you have your own cooking show once you get going.
Finally, making risotto is all about stirring and patience. So take my friend Seriously Yum’s advice and have a glass of wine for yourself handy so you feel better about being chained to the stove. (Chair optional). Maybe this is why everyone messes up their risotto on Top Chef! They need wine. Ready? Give this one a go:
Broccoli Parmesan Risotto
6 c low sodium chicken or vegetable stock
4 Tbs butter
1/2 c yellow onion, minced
2 cloves garlic, minced
2 c Arborio rice
1/2 c white wine + a glass for the cook
2 c broccoli, chopped to bite size
1/2 c Parmesan, grated
Salt & Pepper to taste
Red chili pepper flakes optional
Measure and prep all your ingredients. Steam the chopped broccoli until very tender and set aside. Add 3 Tbs of the butter to a large skillet over medium heat and add the onion once melted. Stir about 5 minutes, add garlic and cook another 30 seconds. Add the rice and stir 2 minutes until it is coated in the butter and appears translucent. Next add the wine and stir until it’s mostly absorbed. Add the stock 1/2 cup at a time, each time stirring until the broth is almost fully absorbed. This process may take about 20 minutes, this is the part where you’ll want that wine to sip on. Once you’re through the stock, add the reserved 1 Tbs butter and most of the Parmesan, stirring to combine and melt the cheese. Stir in the steamed broccoli. Taste and add salt, pepper, and chili flakes if desired. Top with the remaining grated Parmesan. Pour yourself another glass of wine and enjoy!
© Cook it Pretty 2015