Risotto Al Cabernet Recipes

RISOTTO AL SALTO

Steps:

• Bring the stock to a simmer in a medium saucepan. Add the saffron threads and a healthy pinch of salt, and continue to simmer, 2 to 3 minutes. Set aside.
• Meanwhile, melt 3 tablespoons unsalted butter in a large enameled or heavy-bottomed pot over medium heat. Add the onions and sweat them, stirring occasionally, until soft and translucent, 6 to 8 minutes.
• Add the rice, and stir to coat with the onion-butter mixture, then add the wine, and continue to stir until the wine is evaporated, about 1 minute.
• Add 2 cups of the warm saffron-chicken stock, and stir continuously until nearly all the stock is absorbed into the rice, 13 to 15 minutes. Continue adding about 1/2 cup of stock at a time, stirring constantly until the stock is absorbed into the rice before adding more, until the rice is creamy and tender yet still al dente, about 18 minutes total. (You may not need to use all of the stock.)
• Remove the risotto from the heat, stir in the Parmesan and the remaining 1 tablespoon unsalted butter, then season to taste with salt. Transfer to a lidded container, and refrigerate overnight.
• Heat 3 tablespoons clarified butter in an 8-inch nonstick skillet over medium-low. Add the chilled risotto, and shape into a thick, even pancake using a heatproof rubber spatula. Cook over medium-low heat, swirling the pan often to prevent the rice from sticking, until the underside is lightly browned and crisp, about 10 minutes.
• Gently shake and swirl the pan to make sure the risotto pancake isn't sticking at all and remains intact. Carefully slide it out onto a large round plate big enough to accommodate it. Invert another plate on top of the risotto pancake, and quickly flip the plates so that the crispy side of the rice is now facing up. Remove the top plate.
• Add the remaining 3 tablespoons clarified butter to the skillet, and carefully slide the rice into the pan, crispy-side up. Cook over medium heat, and continue swirling the skillet until the bottom side is crispy and lightly browned, 6 to 8 minutes.
• Carefully pour off and discard any extra clarified butter, and gently slide the risotto pancake onto a warm serving plate.

CABERNET RISOTTO

Steps:

• Heat the butter and olive oil together in a large saucepan over low heat.
• When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
• Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
• Add the wine, and continue to stir until it is completely absorbed by the rice.
• Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.
• Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
• Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
• Serve immediately.

RISOTTO AL VERMOUTH

Steps:

• Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
• When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.

TUSCAN RISOTTO

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
• Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.