Saturday, October 3, 2009

"Viennese Risotto"

So my friend Barbara taught me how to make a yummy risotto this past spring while I was visiting Vienna. So there is nothing inherently Austrian about these flavors, but memories of where I learned to make them, hence the title. What you put in the risotto can vary greatly, but how you make it is key. Risotto is a cooking process, and if not followed, you just have a rice dish instead, lol.

Asparagus (peas, celery, carrot, whatever veggies are on hand!)
white or red onion
1/4 stick butter (or olive oil)
white wine
Feta cheese, crumbled
pecroino or parmesan, grated
1-2 cups arborio rice
2-3 cups chicken stock (2 cubes bouillon and 2 cups boiling water)
sprinkle of lemon
italian seasoning (basil, thyme, marjoram)
salt & pepper

1. Brown the onion and garlic in the butter over med/low heat. Add in the rice, cook for a few minutes in the butter, and then add in some white wine. Allow the rice to absorb all the wine.

2. Start to slowly mix in the boiling chicken stock. As the stock is absorbed, continuously stir the rice, making sure to get to the bottom of the pan.

2. Continue adding in stock, along with vegetables and seasonings. Once all the stock is absorbed, mix in a generous portion of feta cheese/ pecorino/parmesan. Taste risotto, you want the rice al dente, but not crispy, and creamy, but not mushy. Don't stop stirring, and do not allow rice to stick and burn on bottom of pan. More wine or stock can be added if needed to expand the rice. If not creamy enough, more feta can be added. A sprinkle of fresh lemon can also add a nice flavor.

3. Serve! I sometimes like to add in some chicken as well, or with ham on the side.

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