RISOTTO
Ingredients:
(serves 4 persons)
1½ C Arborio Italian rice
1 Tbsp. finely diced onion
Extra virgin Olive oil
1 C whole milk
1 beef bouillon cube
¼ C white wine
2 cups or more hot water as needed
Put enough extra virgin olive oil in a sauce pan to cover the bottom. Add chopped onion and half of the beef bouillon cube. Stir the onion until it becomes transparent. Add enough milk to cover the bottom of the pan. Simmer until it cooks down a little. Add the wine and wait until the alcohol has faded. Smell it to check. Stir frequently and when the onion has become a paste together with the beef bouillon which has now melted with the wine and the milk, you add the ingredient you desire for the risotto:
CHESTNUT RISOTTO: Add 4 peeled, raw chestnuts per person
STRAWBERRY RISOTTO: Add 4 medium strawberries per person, finely diced
POTATO RISOTTO: Add 1 medium/large raw potato finely diced
MUSHROOM RISOTTO: Add 1 cup of dried mushrooms which have been previously soaked in hot water for at least 1 hour before cooking. Dice the mushrooms and add them along with the onion at least for 10 minutes before adding the rice. Alternate, hot water, milk and some of the water they were soaked in.
ZUCCHINI RISOTTO: Add 3 finely chopped medium size zucchini.
You will now add , alternating, hot water and milk. No more wine. When the ingredients are half cooked, you can either proceed to finish the risotto, which is a half hour away before serving the meal, or stop at this point to continue just before the meal.
The risotto should be served immediately after it is done.
It is time to add the uncooked rice to the ingredients. The rice will absorb the liquid until it is dry, at this point only you can begin hot water and milk, until the risotto is cooked, approximately 20 to 25 minutes later. The liquids you add should never cover the rice, stir well and put on a lid on, but check it to see if it needs more liquid. The consistency should be creamy, not too watery nor too dry. Let it sit for a minute without a lid, stir well, taste for salt and serve.
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