The Versatility of Risotto
To the loyal Italian eaters, the title of this article may be a surprise. I know this because Sam Ousey, our CEO, gave me an arched eyebrow in response. This is understandable because we often tend to relate certain concepts only with the country of origin. Truthfully speaking if we take all the aspects of risotto together with nothing changed then it is more Mediterranean in nature. But if we take only the method of cooking and the unique aspects of the rice used, we could easily apply a different flavor palette. To see how this could be done, let’s look at how risotto comes together.
Simply put, risotto is an Italian dish that uses glutinous, starchy rice that becomes creamy when cooked with a vegetable or meat-based broth/stock. It typically is mixed with a selection of diced or sliced vegetable and meat ingredients along with herbs and spices. It is then finished with a small amount of butter and parmesan. It is the initial basis of the dish that would lend itself to other cuisines. The truly unique element of risotto is the way stock is added into the grain. With a typical rice dish, the rice is cooked with the full amount of stock added to the rice, brought to a boil then simmered until it reaches the proper texture. With risotto, the stock is added only a small amount at a time, just enough to keep the cooking process going. It is this process that takes advantage of the glutinous nature of the rice. The final product is a rice dish with a creamy texture that is attained without the addition of any fatty ingredients. The butter and parmesan are Italian specific ingredients that are added primarily for flavor.
What this means is that using this method and using a type of rice that is similar to Arborio rice can be used to be the base for a one-pan dish that starts off as being very healthy. So, what are some ways that we could adapt this method to other cuisines? One example that could be adapted is the risotto called Risotto alla Milanese which has the broth/stock seasoned with saffron prior to being added to the rice. This results in a very deep and complex flavor which lessens the need for added salt. This concept could be used to add turmeric and lemongrass to a vegetable/mushroom stock or chicken stock and cook the rice then finish with coconut milk, Thai basil, toasted peanuts, chilis and roasted chicken to have an adapted Thai inspired dish.
Another interesting way we could use the method is by using ingredients we have that are left over from other dishes. For instance, let’s assume you make your own phở in your house but have some of that delicious stock left over infused the flavor of hours of work. So now you use that phở to make the base and add whatever you would to finish it, even fish sauce.
Here is the base recipe.
Basic Risotto
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
2 cloves garlic, minced
1 cup dry white wine
1 ½ cups arborio or a similar glutinous rice
5 cups of any type of flavorful stock/broth
1 cup finely shredded Parmigiano-Reggiano cheese, divided
¼ teaspoon salt
Freshly ground pepper to taste
Directions
Bring broth/stock to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains and a near simmering temperature. Note: This is being done because hot stock will accomplish the needed end-product quicker and with less stock needed)
Heat oil in a sauté pan over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until slightly caramelized, about 3 minutes. Add garlic and cook till soft then add rice and toast slightly with vegetables.
Add wine and reduce till infused into rice then stir in 1/2 cup of the hot broth/stock into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ¼ - ½ cup amounts till all broth has been added and absorbed.
The final product should be toothsome (tender but with a little resistance) and creamy and should take approximately 25 to 35 minutes total.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese. Note: if adding other vegetables or other ingredients, cook, set aside and add to finished risotto.
