Risotto

For the longest time, I didn't think I liked Risotto... It wasn't until I tried cooking it myself that I realized I did :) In this recipe, I use wine, but I've successfully made tasty Risotto using juices such as Pomegranate and Papaya juice.

I think one of the key differences in how I cook this, is gradually adding the fluid rather than all at once. Other recipes I have seen also add milk or butter, but I don't think that is necessary.

Serves 2-4

• 1 cup Arborio (risotto) rice
• 1 cup vegetable stock (hot)
• 2 cups hot water
• 1/2 cup wine (white, sparkling ok)
• seasoning and mixed herbs
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil

Heat a large (12 inches across ideally) flat bottomed pan over a medium-high heat with the olive oil. Add the rice and saute until it gets a slight translucence - stop before the rice browns too much. Add the wine - it should bubble and evaporate quickly.

Once evaporated, add the stock - let it come to a boil, then turn down the heat to a little below medium so that it simmers gently. Note, every time you stir, gently pat or shake the rice down to a layer so it doesn't form any 'mountains' above the fluid.

As the rice cooks, it will expand and absorb the fluid - add more hot water - about 1/3rd to 1/2 cup at a time whenever there is hardly any fluid showing in the pan. Late in the cooking cycle, it will absorb the water more quickly - an indication you're almost done.

Taste the rice as it's cooking - initially it will be chewy and a little nutty, but it will gradually soften. Stop adding more water when it is still slightly al dente - the final result we're looking for is a creamy (but not stodgy) texture.

Season and add some mixed herbs to taste and remove from the heat when there is only a small amount of the fluid remaining.

Off the heat, stir in half the parmesan until it melts and coats the rice. Then stir in the other half. Rest a little before serving...

Flavorings

What I've described above is a basic (though hardly plain) Risotto. I find it very enjoyable as is, but you can obviously liven it up more with other flavors. Mushrooms are a common addition, or maybe a little shaved Truffle if you want to go up market.

Sun dried tomatoes, roasted vegetables or even fruits can work too. I do like to add a few nuts - pine nuts or sliced almonds work well.

Whatever you add, be careful about when you add it - the rice takes 25 minutes or so to cook, so be careful about adding too early and losing the texture.