Dreamy and Creamy Risotto

My favorite Italian dish is risotto. When done right it's heavenly, and when done wrong it's pretty bad. You may have heard it's tricky to make, but it's really not hard; it just takes some patience for 45 minutes of nearly constant stirring. What makes a risotto different from a rice dish is in the way the rice is cooked. When it’s done, the rice is bound in a creamy sauce that is made from the starch from the rice combining with the stock it’s cooked in. It’s like magic.

There are basic steps to making any risotto:

1. Start by sauteing the aromatic ingredients (garlic, onion) in olive oil and/or butter.
2. Add the rice and braise/toast the grains. Arborio is the most common risotto rice in the US.
3. Add the wine and allow it to all be absorbed or evaporated.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat. You can addition ingredients right before the risotto is done.

Risotto is naturally creamy, but I have a secret ingredient which make it dreamy: a spoonful of Mascarpone cheese. Just stir it in once the risotto is done. Risotto is also a wonderful pallet for creativity as you can put just about anything in risotto. I'm going to show you two of my favorite ways to prepare it.

Risotto with Fresh Corn and Herbs: I grew up in a farming community where corn is king and this recipe always reminds me of summer. Start by preparing your mise-en-place. You will need the following ingredients:

• 3-4 scallions, sliced thin and diagonally
• 1 tablespoon olive oil
• 1.5 cups Arborio rice
• 1 cup dry white wine (like SavignonBlanc)
• 5 cups chicken broth
• 1 cup fresh corn, cut off the cob (no need to cook before hand)
• 1 tablespoon fresh rosemary and thyme, chopped
• 1 spoonful Mascarpone cheese
• salt and pepper, to taste
• Parmesan cheese, for garnish

1. Saute scallions in olive oil.
2. Add rice and toast.
3. Add white wine and cook until liquid is absorbed.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
6. At this time, add in the corn, herbs, mascarpone, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.

Mushroom and Chicken Risotto: This recipe is rich and delicious, and is always a hit when made for guests. Get your mise-en-place together first:

• 2 shallots, diced
• 3 cloves garlic, diced
• 1 tablespoon olive oil
• 1.5 cups Arborio rice
• 1 cup dry white wine (like Savignon Blanc)
• 4-5 cups chicken stock
• 2 cups sliced mushroom
• 1 tablespoon fresh thyme, chopped
• 8 oz grilled chicken breast
• 1 spoonful of Mascarpone cheese
• salt and pepper, to taste
• Parmesan cheese, for garnish

1. Saute shallots and garlic in olive oil.
2. Add rice and toast.
3. Add white wine and cook until liquid is absorbed.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. About half way through, add in the mushrooms so they cook along with the rice.
6. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
7. At this time, add in the thyme, mascarpone, chicken, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.