The Creamy Comfort of Classic Risotto

Risotto is a classic Italian dish made by cooking rice for an extended period of time. This is typically done with chicken broth and white wine. Onions or shallots are typically included and the dish is often finished with parmesan cheese. The end result is a creamy decadent dish that can pair well with many different proteins.
Many people think that making risotto is challenging. Actually it’s quite simple. It’s all about monitoring the risotto while it cooks and stopping the cooking process when it reaches the perfect al dente doneness. This is best tested by tasting.
There are an endless amount of options for adding to a classic risotto. Vegetables can be added. These can be diced or even pureed and added in. For example, pureeing cooked beets and adding them in will result in a beautiful red risotto.
We present a recipe for classic risotto. We also offer options to make the pictured risotto, leek and asparagus, along with a mushroom risotto.
You can use any rice to make this however you will get the best results using arborio rice. This is a short grain race that releases a lot of starch when cooked. It will give the dish its signature creamy taste. You can also substitute vegetable broth for chicken broth. Water will work as well but the dish will not be as rich.
For the add-ins, be sure to hit up our local certified farmers markets. The produce at our farmers markets is always local and always direct from the farm. This means it tastes better and lasts longer. Plus, several of the markets carry specialty items like mushrooms, real parmesan reggiano cheese and the best fresh meats and seafood.
Make sure you cook this over medium heat and keep an eye on it. Don’t let the dish get too dry before finishing. Don’t try to add all the liquid at once and be sure to stir frequently.
Finally, don’t be afraid to experiment and add your own ingredients to create a risotto unique to your meal.
The Santa Clarita Valley farmers markets operate Saturday morning in Old Town Newhall, Sunday morning in Valencia FivePoint (behind Magic Mountain) and Wednesday evening in Canyon Country. More information about our farmers markets can be found at www.scvfarmersmarkets.com.

Ingredients:

4 cups chicken stock
½ cup dry white wine
1 T extra-virgin olive oil
1 shallot, finely diced
1 cup Arborio rice (uncooked)
1 tbsp butter
4 oz grated Parmesan
1 tbsp fresh chopped parsley
Salt and pepper to taste

Instructions: Classic Risotto

Bring stock to a simmer in a large saucepan, set aside and keep warm but not boiling (nothing else will be added to this pot).
In a separate heavy pot or Dutch oven, heat oil over medium heat. Saute shallots until translucent, about 4-5 minutes.
Add the white wine and Arborio rice. Cook for 1 minute, stirring frequently so the rice is coated with the oil.
Add 1 cup stock hot stock and cook for 2 minutes or until liquid is absorbed, stirring frequently. Repeat the process of adding stock, a half cup at a time. Stir the risotto frequently until the liquid is largely absorbed before adding more stock. You may not need to use all of the stock. If you find you need more stock and do not have more, water can be used.
After about 20-25 minutes of adding stock, test the risotto for doneness by tasting. This should have a creamy taste and the rice should be al-dente. This means it is not soft and mushy but cooked with a slight bite to it.
When you are happy with the doneness, remove the pot from heat. Stir in butter and cheese. Salt and pepper to taste.
Top the risotto with parsley and serve.

Leek and asparagus variation (pictured):
Replace the shallots with 1 diced leek (using white and light green parts). Take 1 bunch of asparagus with woody bottoms trimmed off. Boil for 5 minutes and remove from water, reserving 1 cup of water. Dice asparagus into thirds, separating the pretty asparagus tops. Put the bottom
2/3 of the asparagus into a blender with 1 cup of the pot water. Blend until smooth. Add pureed mixture and the tips at the end with the cheese and stir.

Mushroom variation:
Dice and saute 1.5 pounds of mushrooms until cooked and brown. Add into the risotto at the end along with the cheese.

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