April 9, 2015
Risotto became a rage or fad about 20 years ago – and it has been a staple star in our house for just that long. My initial forray into settling into a 45 minute “stir” began when I drooled over several risotto recipe options in The New Basics Cookbook by Julee Rosso and Sheila Lukins (c. 1989, Workman Publishing). They have an entire chapter devoted to risotto.

creamy, rich risotto!

The true rice for risotto is Arborio rice from Italy. It is the best, but you can substitute short grain rice in a pinch. Last night I had some Arborio and some italian brown superfini rice that I used. The brown rice did take quite a bit longer to cook. The key to good risotto is to first quickly sautee the rice in hot oil to coat – and then to add only a little liquid at a time so that the grains don’t steam in the liquid but absorb it before adding more liquid. Almost constant stirring is required to make a really good risotto! Don’t fret over the constant stirring – your risotto will be good if you stop stirring for a little while!

My favorite combination for risotto uses ham or canadian bacon, mushrooms and peas. Last night I wanted to use up some leftover Easter ham and had mushrooms but no peas. So, I used some edamame and some baby spinach and kale along with mint and rosemary for herbs. For additional color I added cherry tomatoes.

Each version of risotto normally calls for wine added in the beginning for flavor. I used some dry vermouth last night – it is always a good option and doesn’t lend too much strong flavor. Some sort of broth or stock is also required. You can use homemade – or store-bought with equal results. Water will work in a pinch, but will not lend as much flavor. I almost always add some sort of cheese at the end of the cooking process. Typically I use a combination of parmesan and romano cheese. Last night I used goat cheese and some boursin cheese for a really nice creamy finish and great flavor.

coat rice with oil.

hot broth ready to add to rice

The process is as follows: Melt oil in a large skillet and add garlic or onion over low heat until lightly browned. Add rice and stir for a few minutes until well coated with oil. Increase heat to medium. First, add wine or vermouth and let it boil to release the alcohol. When it is almost completely absorbed, begin adding hot broth about 1 cup at a time. Continue stirring until you can see the bottom of the pan. Continue adding 1/2 cup of stock at a time. The meat and vegetables can be added at the beginning if you want them to really blend in – or can be added in the middle of cooking so they are more al dente – or have a little more “bite”. Just continue stirring and adding broth as the pan becomes dry. I like to add the herbs or seasoning halfway or at the end for brighter color. Right before serving, add any cheese and adjust seasonings to taste.

vegetables and meat added. Consistency is thickening nicely.

cheese, greens and herbs added at the end.

Other good combinations for risotto are:

Eggplant, fresh tomatoes, goat cheese and basil.
sage and blue cheese
shrimp with garlic and parsley
fresh or canned tomatoes with parmesan cheese
fresh corn, colored peppers, cilantro and cheddar cheese
walnut pesto with chicken and romano cheese
primavera with squash, spinach, asparagus and peas

Risotto with Ham, Mushrooms and Peas

makes about 6 portions.

preparation time approximately 1 hour to serving.

Ingredients

2 cups Arborio Rice
3 Tbs olive oil
2 Tbs butter
3 cloves garlic, crushed – or 1 shallot, finely chopped
1/2 cup dry red or white wine – or dry vermouth
6 cups beef or chicken stock – or combination of stock and water
8 ounces of cut up ham or canadian bacon
6 ounces (1 1/2 cups) mushrooms cut to size preference
1 Tbs choped fresh rosemary (1 tsp dried) – or I used fresh rosemary and mint
1 tsp black pepper
1 1/2 cups frozen peas
1 1/2 cups baby spinach and kale greens (optional)
1/2 cup goat cheese, boursin cheese or parmesan/romano.
salt to taste

Instructions

Heat large skillet and melt oil and butter on low. Add garlic or shallot and sautee until soft, about 3 minutes. Increase heat to medium and add rice. Stir to coat about 3 more minutes. While rice is cooking heat up broth in a separate pan to a simmer.

First add wine or vermouth to the rice and let it bubble until alcohol is boiled off. Then, add one cup of stock to rice. Stirring constantly, add additional broth when you can see the bottom of the pan. Continue adding broth as needed. Add mushrooms and ham after about 2 cups of broth have been added. Add rosemary and pepper then continue adding stock and stirring for about 25 to 30 minutes until all stock is absorbed and mixture is creamy. Taste to test for doneness. You want the rice to have a little bite but tender. If needed, additional water can be added.

Add peas and greens – the peas will quickly defrost in the hot rice. Last, add cheese and stir to incorporate. Taste for seasoning and add salt if needed.

Serve immediately!

 

Notes