rice recipe:

basic risotto

ingredients

arborio rice 200 gm
light chicken stock 500 ml
extra virgin olive oil 50 ml
butter 50 gm
garlic clove 1 pc
small onion 1 pc
dry white wine 100 ml
mascarpone 1 tbs
parmesan - finely grated 1 tbs

production

1. Wash the rice until the water runs clear
2. Bring the stock to the boil and add the rice, blanch for 5 minutes and drain (retaining the stock)
3. Spread rice out onto a tray and allow to cool
4. In a large heavy based saucepan or copper sauteuse, place the oil and the butter and over a medium heat sweat the finely chopped onion and garlic
5. Pour in wine and drastically reduce until almost dry
6. Pour in approximately half a cup of stock and bring to the boil
7. Tip in the rice and stir continuously with a rubber spatula until the stock has been absorbed
8. Add the remaining stock - 50 - 75ml at a time, and cook until stock has all but been absorbed - stirring continuously with a rubber spatula
9. Keep adding the stock until rice is almost cooked (use more or less of the stated amount as required) - a creamy texture should be achieved
10. Remove from heat, add the mascarpone and stir well to combine
11. Add the parmesan and stir well to combine
12. Cover with a lid and allow to sit for 2 - 3 minutes to infuse

chef notes:

Pre blanching the rice allows for a properly cooked risotto, (with the rice fully but not over cooked) that has a creamy texture, is moist. It allows the live part of cooking to be dramatically reduced in time, from 20 - 25 minutes to 10 minutes.

It must be remembered that cooking a risotto is a 'live' event, it must be continually moved, stirred to allow even cooking of all the rice granules.

email chef@tallyrand.info