Stones Risotto Recipes

BASIC RISOTTO

Steps:

• Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
• Using a large skillet with a heavy bottom, heat the olive oil over low heat 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 one cup of chicken stock, stirring
• occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful 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 cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.

STONE'S RISOTTO

Steps:

• 1. Blanch the asparagus: Bring a couple of cups of water to a boil, add a good pinch of salt, then add the asparagus. Cook 1-2 minutes-crisp tender. Drain and quickly rinse with cold water. Set the asparagus aside. 2. Heat 1 1/2 tablespoons of the oil and 1 1/2 tablespoons of the butter in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 3. Bring the chicken broth to a simmer in one large saucepan or pot. In another saucepan, sauté the onions in the remaining olive oil and butter until the onions are translucent. Add the garlic and stir until fragrant. Add the rice and stir to get the rice well coated, then add the wine and simmer for about two minutes. Begin adding the simmering chicken broth a ladleful at a time, stirring after each addition. When the broth is absorbed, add the next ladleful. Continue adding the broth a ladleful at a time until the rice is just tender. (Begin tasting the rice after you've added about four and a half cups of broth.) 4. When the rice is tender stir in the creme fraiche, grated cheese, and asparagus. Once thoroughly combined, add the shrimp. Taste and add salt if needed. (If you are using canned broth, you probably won't need salt.) When the shrimp and asparagus is warmed through, sprinkle with the lemon zest and serve.