Risotto

Serves 2

Source: Susan Zorat Italy

While visiting Susan and Alessandro Zorat in Trento, Italy, Susan made us this wonderful risotto, typical of the region. There are many variation (see below) so you can make it the way you like. However, the most important part is that you add the liquid slowly, as it is absorbed by the rice, so that you do not end up with a mushy mess! This will take 20-25 minutes and require your constant attention, so be prepared! However, if you follow the instructions, you will be rewarded with a creamy, smooth rice dish that can be a meal in itself.

1	small	onion, chopped
2	Tbs	olive oil and butter (1 Tbs each)			15	ml
¾	cup	rice (arborio or a round, short grain rice)			250	ml
4	Tbs	white wine	2	fl. ounces	60	ml
2¼	cups	broth, heated and kept hot	18	fl. ounces	550	ml
1½	ounces	parmesan cheese, grated			50	grams
1	pinch	saffron (optional)

Cook the onion in the oil and butter until soft.
Add the rice and stir.
Add the white wine and stir well.
Add enough broth to cover the rice.
Bring to a boil and stir slowly.
As the liquid is absorbed, slowly add more broth to maintain the level, stirring continually.
Continue to cook, stirring, and adding broth slowly until all the broth is used, and the rice is al dente.
The rice should be creamy but not sticky or mushy. This should take 20-25 minutes.
If using the saffron, add it at the end. This is traditional for the Milanese style of risotto.
Add the parmesan and stir after you take the pan off the heat.
Serve immediately.

Variations:

Bacon & Zucchini

3½	ounces	bacon, cut into small bits			100	grams
3	small	zucchini

Cook the bacon and zucchini with the onion until bacon is cooked.
Proceed as directed above.

Gorgonzola

3½

ounces

gorgonzola cheese

100

grams

Risotto con gamberetti

½

pound

medium shrimp, peeled, deveined and cut in half, lengthwise

250

grams

1

clove

garlic, minced

1

Tbs

fresh parsley, chopped

15

ml

Begin with basic recipe, adding the garlic with the onion.
Continue with the remainder of the recipe as indicated above.
About midway through the cooking time, sauté the shrimp in a bit of olive oil just until done. Set aside.
When rice is almost cooked, add the cooked shrimp and parsley and heat through.
Serve immediately.

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