Risotto

Risotto is a braised rice dish, where the starch is left on the rice and cooked in a way to create a thick, creamy textured dish.  Any type of rice can be used, however the high-starch short grain rices result in the creamiest risottos.  'Arborio' is a popular type of rice for risotto, which seems to be readily available at most grocery stores.

There are 2 general methods for making risotto, one a stove top method and another that finishes the cooking in an oven:

1.  Stove top method:

This is considered to be the traditional Italian method of making risotto.  The rice is cooked at a fairly high heat in oil or butter with chopped onions, until the rice looks milky, but not browned.  Wine is added (about 1/2 the amount of wine as rice) and cooked until it is absorbed by the rice.  Then, at a lower heat, add hot stock slowly over about a 25 minute period, using about a 3:1 to 4:1 ratio of stock to rice.  The heat should be high enough for the stock to cook down and be absorbed by the rice during the cooking period.  Other additions to the dish, such as vegetables, meat, seafood can be added during this period.   For the most part, the additions should be cooked separately, unless they will cook during the 25 minute period.   Cheese, if used, is stirred in at the end.

2.  Stove / Oven method:

This is the standard French method of making risotto (according to Julia Child).  Cook the rice exactly as above, with oil or butter and chopped onions, until milky but not browned.  Add wine (about 1/2 the amount as the rice) and cook until it is absorbed.  Use a 2:1 ratio of stock to rice, and stir it in all at once, along with any other additions to the dish like vegetables, meat, seafood, etc.  The stock should be hot, just at boiling point, when added to the rice.  Bake, covered, in a 375º oven for 20-25 minutes, until the moisture has been absorbed.  Stir in any cheese after baking.

Recently I've been using the oven method because it is simpler and less time consuming, and I've been happy with the results.

Here are a few recipes ideas - experiment to create your own.  It can always be made without any extra "additions", using just the onions, rice, wine, stock, with a little Parmesan cheese.

Fennel risotto, with onions, peas, mushrooms

1 1/2 cups rice
4 tablespoons olive oil
1 onion, chopped
1 fennel bulb, chopped
1/2 cup dry white wine, warm
1/4 cup fresh basil, chopped
1 teaspoon fennel seeds
1 1/2 cups peas
8 oz. mushrooms, chopped
stock, boiling - 5 cups for stove top method, 3 cups for oven method
salt and pepper (to taste)
1/2 cup Romano cheese
 2 tablespoons butter
1/4 cup chopped parsley

Cook the onions and fennel bulb in oil until the onions and fennel soften.  Add the rice, and cook until milky,  5-10 minutes.  Add the stock, basil, fennel seeds, peas, mushrooms, salt and pepper, according to cooking method described above.  Just before serving, stir in the cheese and butter, garnish with parsley.

Carrot Risotto
from Stan

2 tablespoons olive oil
3 tablespoons butter
6 carrots, chopped
1/2 teaspoon salt
1 tablespoon sugar
stock, boiling, 5 cups for stove top method, 3 cups for oven method
1/3 cup minced onion
1 1/2 cups rice
1/2 cup white wine
1/4 cup Mascarpone cheese (or cream cheese)
1/4 cup Parmesan cheese
1 tablespoon parsley, chopped
1 teaspoon thyme leaves
1/8 teaspoon white pepper

Heat 1 tablespoon each oil and butter over medium heat; add carrots and stir until well coated. Add 1/2 cup water, salt and sugar, cover and cook 5 minutes. Uncover and cook until the water evaporates and the carrots are starting to brown. Reserve 1/2 of the carrots; puree the rest in a blender with 3/4 cup hot water.

Bring the stock to a simmer and keep warm, covered, over low heat.

Heat remaining oil and butter in the same pan used for the carrots; add onion and cook until translucent. Add rice, stir, and cook until translucent. Add wine and cook until evaporated. Add carrot puree and cook, stirring, until mixture is no longer soupy.  Add stock and cook according to cooking method (above).

Fold in the reserved carrots, Mascarpone, Parmesan, parsley and thyme. Add more broth if needed to loosen the Risotto. Season with salt and pepper.