Risotto, Italy’s elegant and delicious rice dish is characterized by its creaminess, robust flavors and pleasant texture. Properly prepared, each grain is cooked soft on the outside, chewy inside.
Risotto Alla Milanese, also called Parmigiana Risotto, begins with a flavor pot created with simple ingredients. Minced onion is sautéed in butter. Rice is added and cooked until edges (starch) become translucent. This step contributes to risotto’s nutty flavor and firmness.
Wine is added and absorbed. Rice is then simmered with preheated broth in stages until Risotto is al dente. Risotto is finished with additional butter and quality Parmigiana cheese.
Americans are most familiar with Arborio rice. Italians choose specific varieties of “riso” for desired characteristics. Arborio is noted for its firm texture. Lesser known Carnaroli rice cooks a little softer while Vialone Nano rice has smaller grains and cooks even creamier.
Originally created in Northern Italy, Risotto’s popularity expanded throughout all regions. Initially served as a starter, Risotto is now often served alongside bold dishes like Osso Buco.
Regions created their own recipes incorporating local specialties with their Risotto. Seafoods, wild mushrooms, chicken livers, asparagus, sausage, Bolognese meat sauce, butternut squash, asparagus, beef steak, short ribs, even exotic Ingredients like truffles and saffron are also added.
Prepared risotto is sometimes placed in a ring mold and inverted in a serving platter. The mold’s crater can be generously filled with options like slow braised short ribs falling off their bones, hardy Bolognese Sauce, or simple Italian sausage.
Delicate seafood like shrimp and scallops can first be sautéed with extra butter in the flavor pot until almost cooked through; removed then set aside. Risotto is prepared in the same pot. When ready, seafood is folded in, finished, and served.
Vegetables like squash can be oven baked, caramelized, and added to finished hot rice.
Pork and beef strips can be quick seared and tenderize by simmering with Risotto during cooking.
You will easily be hooked on risotto. Encourage your cooking spirit to experiment with your own added ingredients. Below are some of my favorite recipes.
Important: Rice is ready when cooked al dente, tender on the outside, chewy on the inside, and liquid evaporated. All the broth mixture might not be needed. Absorption is dependent on variables including freshness of the rice.
Although I traditionally use robust cuts of beef like brisket or short ribs, I now use thin sliced top of round beef. It’s convenient to trim into strips, is economical, and quick cooks tender.
Italians use this cut to make Braciola. South Americans use it for their stuffed and rolled version. Mexicans for Fajita; Americans for simple cheese steak sandwiches. It’s also ideal for Mongolian beef.
After marinating with olive oil, sage, rosemary, garlic, onion, salt, and pepper the beef is sautéed, then simmered stove top with the Arborio rice and broth.
The dish is finished with butter and parmigiana cheese to taste and garnished with fresh chopped parsley.
Marinade
Cooking Pot
* sometimes referred to as "Milanesa” cut