Risotto is Rice!

"Either I just had a bite of something I really shouldn't have eaten, or I need to eat this every day for the next two months!"

This is what I said immediately after tasting the risotto a friend made at our very first baby dinner a few months ago. Ah, the creaminess! I hadn't had anything like that in ages. I was sure I was eating delicious butter and cheese galore. But no, it was just rice, squash, and kale... simple ingredients. No cheese. Nope, no butter either. WOW.

I'd heard of risotto before, but I never really knew what it was. I thought it was some sort of pasta dish. When I learned that risotto was rice I was so excited-- it was a new thing I could eat! The starch in the rice is released during cooking, giving it a very creamy texture. I couldn't wait to go home and try it. But when I did, I ended up being very disappointed. The risotto was overcooked, the squash and kale undercooked. I actually threw away some leftovers. I also heard rumors that risotto was very difficult to make correctly. After all that, I abandoned the idea for awhile.

In the meantime, I celebrated my birthday over the holidays. We spent the weekend in Seattle and happened to come across an actual rissotoria! They specialize in making risotto and they make each dish to order, so I could get mine made without cheese or butter. It was excellent, and I was inspired to dust off my apron and give risotto another try. This time I knew what I was aiming for, I read up on cooking risotto so I knew the theory and the technique, and I produced rather impressive risotto! I've made it numerous times since. I feel like I have the hang of it. I don't even measure or time myself anymore-- I just go with the feel. Here is my version of the risotto I ate at the risottoria:

3P Risotto
Serves 2 as a main dish or 4 as a side dish.

1/2 onion, diced
1 cup arborio rice
olive oil
1/2 cup dry white wine (optional)
about 4 cups liquid-- chicken stock or mushroom water
Porcini mushrooms, dried (I use about 1/2 the package)
Peas (I use frozen and eyeball the amount)
Prosciutto, cut into bite-sized chunks (once again, eyeball it)

Bring about 1/2 package dried mushrooms, broken into bite-sized pieces, to a near-boil in the water. (I find the mushroom water gives a rich flavor to the risotto. Alternately, bring chicken stock to a near-boil and reconstitute mushrooms according to package instructions.) In a separate large pot, saute, but do not brown, the onion in olive oil. When the onions begin to turn clear, add the risotto. Saute the rice for a couple of minutes.

Over medium-high heat, add the wine and stir regularly. (I always see that recipes recommend using a wooden spoon, but I like using my silicone spatula.) The rice will take in the liquid fairly quickly. From this point on, stay close to the stove; you will be stirring very frequently. Once the rice takes in the liquid, add a 1/2 cup or so of the stock and stir. Continue stirring and adding liquid once previous liquid is absorbed.

Risotto should take about 22 minutes to cook to al dente. I find it easier to instead taste a little bite of rice to determine doneness. The rice should have a little resistance when bitten, just like pasta. When this is almost achieved, I stir in the mushrooms, spooned out of the remaining water, and the peas. If needed I stir in more liquid to cook to perfection. Right before serving, stir in the prosciutto. Add salt and pepper, if desired.

The final risotto should be creamy, but not soupy. It is traditionally served on a plate, where it should hold its shape but may spread a bit.


I found that the imagination is the only limit on what you can stir into risotto. I like this version so much that I keep making it, but I'm ready to venture out and try other ingredients. I've seen it done two ways: cook something in a different pot and stir it into the risotto at the end, or stir it into the risotto at a point in time so it will be done as the risotto is done. I'm going to give the squash kale risotto another try using the first technique. I'm curious to try a sweet dessert risotto as well. Google recipes and use the ideas to invent your own. Perhaps more risotto recipes will follow here on YumNum, and I hope this opens up a wonderful new world to someone else, like I feel it did for me.

Ah, risotto! Rice and not wheat! Creamy deliciousness! Have fun cooking and eating my new favorite dish!