[button link=”https://www.youtube.com/watch?v=KBGy0Q-UgHk” color=”blue”]We are listening to: Daniele Silvestri-Monetine[/button]
When talking about comfort food, risotto wins it all. Take one of these cold winter evening, pick the right ingredients and make yourself a bit time to slow down. Follow carefully the steps described here and you will discover that what seems a fancy Italian dish is indeed very easy to prepare. Just please remember to never leave your risotto alone, he loves to be cuddled…
Now, let’s talk about the ingredients you need, and how to get the best out of your risotto.
First of all, the rice.
Not any kind will do: you need to buy a rice with a high amount of starch that will make you achieve the characteristic creamy texture of risotto. You can choose between either carnaroli, vialone nano or arborio. Also, don’t forget to toast the rice before adding the broth: this way it will better absorb the flavors and tastes and stay firm after cooked.
Second, what do you want your risotto to be with?
Here we suggest you to add a classic winter vegetable such as radicchio, which has a strong and rather bitter taste. If possible, prefer the variety from Treviso which is generally sweeter, unfortunately we couldn’t find any…
Finally, open a bottle of wine.
Throw a dash on it on the rice after toasting it (as they say, rice was born in water and dies in wine), it will enhance the flavors and keep you good company while cooking and stirring.
Keep on stirring gently your risotto, and don’t forget to finish off with a knob of butter after you turn off the fire. Because risotto needs to ‘mantecare’ (cook until creamy) and to be served “all’onda”, making a kind of small “wave” when laid on the dish.
A lot of practical advices for this recipe, so we won’t get into the details of the energetically analysis of this dish according to Traditional Chinese Medicine. We just want you to know that whenever we take time to cook ourselves something so nice and delicious, with care and love, we are nourishing our spirit along with our body. And that’s more than enough.
Serves 2 –Medium difficulty– Prep time: 30 minutes
You will need:
- ½ Red chicory (radicchio);
- 800 ml of vegetable broth;
- 4 tbsp of red wine;
- 250 gr of arborio rice;
- 2 tbsp of etra virgin olive oil;
- 2 cloves of garlic (or a small onion or a shallot);
- a pinch of salt;
- a pinch of pepper.
- Wash the radicchio leaves, dry and chop them into strings;
- bring to boil 800 ml of water in a pot and add a stock cube (or make it with fresh vegetables such as onion, celery, carrots..). Keep the broth warm over light heat;
- sautèe the garlic (or the chopped onion/shallot) with the olive oil over medium-high heat, until it becomes soft and brownish;
- add the chopped radicchio and stir;
- pour the rice and stir it for 3-4 minutes (this is when you are toasting the rice), until translucent and you’ll smell the mild-toasted aroma. If possible, do this using a wooden spoon to not damage the rice grains;
- turn up the flame, add the red wine in the pan and simmer until the wine has completely evaporated;
- start adding the warm vegetable broth one (or two) ladles at the time and keep stirring the rice. Whenever the liquid has completely absorbed, add another ladle of broth. This step is crucial to get the rice to release its starch and help creating its own creamy sauce;
- After 12-13 minutes taste the rice, it should be cooked al dente, it means it should has a bit of chew. If the rise is not cooked yet add one last ladle of broth;
- when the rice is cooked, adjust of salt and pepper, stir in knob of butter and leave it rest (mantecare) with the lid on or better covered with a linen/cotton towel for couple of minutes.
- Dust it with some grated parmesan cheese and serve warm.