The Need To Know Dish That Is: Risotto

If you've ever seen any of Gordon Ramsey's TV shows, a plate of risotto will eventually appear. Whether it's being served on one of the reality cooking shows he hosts or a dish served at one of the restaurants he critiques on his other reality shows, if you make a bad risotto, you will hear about it from Scotland's angriest celebrity chef. This is because when done right, risotto is a real crowd-pleaser. After rice was introduced to Italy in the 14th century, risotto became a popular northern Italian rice dish. Arborio rice, a short-grain rice named after the town of Arborio in Piedmont Italy, is traditionally used in risotto recipes, as it is high in amylopectin and low in amylose, two starches found in rice. This ratio gives the rice the ability to absorb liquid and release starch, which gives risotto its creamy consistency. The recipe below will allow you to see what the fuss is about risotto without having someone call you a donkey in the process.

Ingredients

500 g arborio rice
250 g white wine
250 g grated Parmigiano-Reggiano cheese
60 g butter
1.5 to 2 L warm chicken broth
1 onion, finely chopped

1. In a large saucepan, soften the onion in half the butter over medium heat. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
2. Add the chicken broth, about 250 mL at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, as needed.
3. Take the saucepan off the heat and add the cheese, the remaining butter, and the toppings of your choice (green peas, asparagus, shrimp, etc.). Stir until the texture is very creamy. Adjust the seasoning.
4. Divide the risotto into bowls. Sprinkle with more Parmesan cheese, if desired.