Basic risotto and several variations

 
                    Basic Risotto And Several Variations
 
 Recipe By     : COOKING LIVE SHOW #CL8724
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Arborio rice
    2      Tablespoons   pure olive oil
    1      Large         onion -- peeled and finely di
      1/2  Cup           dry white wine
    2 1/2  Cups          chicken stock
    2      Tablespoons   unsalted butter
      1/4  Cup           freshly grated Parmesan cheese
    2      Tablespoons   heavy cream
 
 
 Pick through the rice to remove any stones or foreign 
 matter, but do not wash it before cooking.
 
 Using a large skillet with a heavy bottom, heat the olive 
 oil over low eat and saute or "sweat" the onions until
 translucent, being careful not to allow them to color or
 brown at all.
 
 Add the Arborio rice, stir to coat with the olive oil, and 
 saute with the onions to toast each grain of rice, about 
 7 minutes. This toasting process adds the chewy, al 
 dente quality that attracts so many people to risotto.
 
 Once the rice is lightly toasted, add the white wine 
 slowly, stirring with a wooden spoon. (A wooden 
 spoon is always preferable when making risotto, as 
 a metal spoon tends to cut or injure the grains of 
 rice. Constant stirring should be avoided for the 
 same reason.)
 
 Preheat the chicken stock just to the boiling point, 
 then have it ready at stoveside. After the rice has 
 absorbed the white wine and the skillet is nearly dry,
 add 1 cup stock, stirring occasionally, and cook over 
 very low heat until the stock is absorbed. Continue 
 adding the stock, 1 cup at a time, until all the stock 
 has been absorbed.
 
 (Adding the liquid in stages, instead of all at once, 
 allows the grains of rice to expand more fully, adding 
 to the risotto's creamy texture.) Once the rice has 
 been added to the pan, the entire cooking process 
 will take about 17 to 20 minutes.
 
 After all of the liquid has been added and the rice 
 is chewy yet fully cooked, with a creamy texture, 
 add the butter, Parmesan, and heavy cream. Stir
 to combine all the ingredients and serve immediately.
 Yield: 4 servings
 
 Variations:
 
 Sauteed shrimp
 
 Mixed seafood (such as salmon, shrimp, and scallops) 
 sauteed in live oil and herbs
 
 Diced fresh vegetables, steamed or sauteed in olive oil 
 (asparagus and carrots make a wonderful combination)
 
 Fresh green peas in season
 
 Sauteed mushrooms and herbs
 
 Roasted Garlic (recipe follows)
 
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