I learned many things about cooking good Italian food while spending the summer with my relatives in Italy. The way they simply prepare the meals, the high quality, natural products they use and the conversations and good times that evolve around the dinner table are all part of every day life there. These are things we rarely see or have time for anymore in the U.S.
The one thing I remember most from cooking with them is that they don’t measure or weigh hardly at all. It’s all about ‘a pinch of this’, ‘a bunch of that’, ‘about 20 of those,’ or ‘a handful of these’. Unless it’s a specific dessert where precise measurements are required it really isn’t that important. We tend to complicate things by using recipes that have 30 ingredients which, to me, taste just as good when using only six. Of course the quality of ingredients used is why they only need a few.
I made this risotto without any measuring because I only watched what they were doing but didn’t write it down. Nonetheless I was so happy with the results. It also allows for a more relaxed way of cooking. A lot of it is in the method of preparation which Italians make so simple. The following recipe has simple guided measurements otherwise It wouldn’t help you at all. Just keep in mind these are approximations and the most important things are the quality of ingredients and the way the ingredients are prepared.
Since I can remember I’ve always made risotto with arborio rice and some will argue this is the king of rice for risotto. Well, I discovered that many use carnaroli rice as well and when I asked my relatives it was split down the middle. I decided to try it with carnaroli for the first time. What I found was that the risotto seemed a lot creamier and also absorbed more of the broth than I remember when using the arborio, lending it more flavor. Even with more absorption of the liquid the rice still held it’s texture and firmness. Carnaroli will now be my rice of choice from now on. I wonder how it would be for rice pudding, hmmm, that’s another post! If you’ve tried it or have any tips for your own risotto post a comment below.
This recipe made enough for four as a first course.
- Carnaroli rice - about one cup
- Chicken broth- I used about one quart
- 1/2 onion, chopped fine
- Extra virgin olive oil- enough to soften the onions
- 2 generous pinches of salt
- White wine - I used about 1/2 cup
- 2 pats of butter
- Parmigiano Reggiano cheese- freshly grated-I used about 1/2 - 3/4 cup
- Truffle oil, to drizzle on top
- Black pepper, freshly ground
- Fresh basil leaves, for garnish
- Heat chicken broth in a saucepan to almost boiling
- In another larger saucepan cook chopped onion in olive oil over medium heat until translucent
- Add rice and cook until starches start to release
- Add white wine and salt and cook until wine is evaporated
- Add broth, one ladleful at a time, stirring constantly until evaporated after each addition
- Once rice is al dente turn heat to low and add butter and cheese stirring until incorporated
- let rest for about five minutes before spooning into bowls
- Top with truffle oil and crushed black pepper to taste
- Garnish with fresh basil