As a consolation prize, for the past few years I have tried to really learn a recipe in the winter. Learn it so well that I wouldn’t dream of using a recipe. So I know what every tweak will do to the final dish. I’ve tackled red sauce, and risotto, and this year I am learning meatballs.
I’ve tried my first batch and I have many more to try before I get there. The first round was tasty, but the flavor was a little too bacony. I need to try other meats, like lamb, veal, and pork, and to mess with the fillers a bit. How many bread crumbs give that held-together texture without feeling diluted?
Tonight, I made dinner with my mom and we made very classic mushroom risotto, calling on my lessons from a few years ago. Here’s where I've ended up with risotto.
Risotto4 T butter
3 small cloves garlic
6 cups liquid (broth, wine, mushroom water…)
1 ½ cups Arborio rice
1 T fresh herbs
1-2 cups solids (peas, cooked mushrooms, roasted squash, asparagus….)
½ cup parmesan or other hard salty cheese
- Melt the butter in a large skillet and sauté the onion until translucent, about 15 min.
- Add the rice and stir to coat.
- Bring the liquid to a simmer in a separate sauce pan.
- Add 1 ½ cups liquid to the rice. Stir until evaporated.
- Keep adding liquid, ½ cup at a time, and stirring until it evaporates.
- When you add the last of the liquid, add the solids and the herbs as well.
- Turn off the heat and stir in the cheese.