This is like rice only better. It’s also a bit harder to make but not impossible if you know what you’re doing before hand. The key thing is that you just need to add a little stock and stir it, then add more stock and keep stirring. Sure, it’s time consuming but it’s also relaxing once you get into the rhythm of it.
With normal rice it’s a matter of setting and more or less forgetting but if you walk away from this it will burn in a matter of seconds. You can either look at the process as a total pain in the ass or as a meditation of sorts, guess which ends up with a better final product.
Mise En Place
- Knife and board
- A large Pot
- A medium pot
- A ladle
- A Wooden Spoon
- A rubber Spatula
- A small sheet pan or baking dish
- 1 lb of risotto
- 1 gallon of Chicken stock
- 1 medium white onion fine chopped
- A large chunk of butter
MOP (Method of Preparation)
- Heat up your Chicken stock in the Medium pan, you want it to be simmering
- Melt the Butter in the large pot on med-high heat but be careful you don’t burn the butter
- Add your onions and cook down for a minute or two until tender
- Add your risotto and coat with the butter and onions
- Add enough chicken stock to cover the risotto and stir stir stir
- Keep adding a little stock at a time and keep stirring it.
- Don’t stop or it will burn to the bottom of the pot.
- You really only need 5 or 6 cups of Chicken stock so taste the risotto. You might need to add a little more and it’s better to have on hand than to run out and have a pot of half cooked rice.
- When it’s tender take it off the heat and serve or transfer to another container to stir.
- This is one of those things in the Kitchen that you have to stay totally focused on the entire time of it will burn
- A small handful of Fresh herbs goes a long way at the end
- So does Cheese since this is a creamy dish anyways