Risotto

Risotto alla Milanese

Risotto, a creamy and comforting Italian dish, boasts a history deeply rooted in the culinary traditions of Northern Italy. Originating in the Lombardy region, particularly in Milan, risotto has evolved over centuries to become a beloved staple of Italian cuisine. The earliest known references to risotto date back to the 11th century when rice cultivation was introduced to Italy by Arab invaders. Initially considered a luxury ingredient, rice was primarily consumed by the affluent members of society.

During the Renaissance, risotto was popular among the Italian aristocracy and upper classes. It evolved from a simple rice dish into a more elaborate and refined culinary creation. The key to risotto's creamy texture lies in the cooking technique, which involves slowly simmering Arborio or Carnaroli rice in broth while gradually adding liquid and stirring continuously. This slow cooking process releases the rice's starches, creating a rich and velvety consistency.

Over time, risotto became a symbol of Italian gastronomy, celebrated for its versatility and ability to be adapted to various ingredients and flavor profiles. Different regions of Italy developed their own unique variations of risotto, incorporating local ingredients such as seafood, mushrooms, saffron, and cheese. Today, risotto remains a cherished dish enjoyed in homes and restaurants worldwide, cherished for its rich history, exquisite taste, and cultural significance in Italian cuisine.

Here are three classic risotto recipes based on Italian regions:

Risotto alla Milanese (Lombardy)

Risotto alla Milanese is a traditional risotto recipe originating from the Lombardy region, particularly the city of Milan. This iconic dish is known for its vibrant yellow color and rich, saffron-infused flavor. To make Risotto alla Milanese, Arborio rice is slowly cooked in a flavorful broth, typically made with chicken or beef stock. The key ingredient that sets this risotto apart is saffron, which imparts color and a distinct floral aroma. It is often finished with butter and grated Parmesan cheese, resulting in a creamy and luxurious texture.

Risotto ai Frutti di Mare (Veneto)

Risotto ai Frutti di Mare, or seafood risotto, is a classic recipe from Veneto, particularly Venice. This dish showcases the bounty of the Adriatic Sea, featuring a medley of fresh seafood such as shrimp, clams, mussels, and calamari. The risotto is prepared using Arborio or Carnaroli rice, slowly cooked in a broth infused with white wine, garlic, and shallots. The seafood is added towards the end of cooking, allowing it to gently poach in the flavorful broth. The dish is often finished with parsley and a drizzle of extra virgin olive oil.

Risotto ai Funghi (Piedmont)

Risotto ai Funghi, or mushroom risotto, is a beloved dish from the Piedmont region in Northern Italy. This hearty and earthy risotto highlights the flavors of various mushrooms, such as porcini, cremini, or wild mushrooms foraged from the forests of Piedmont. The rice is simmered in a broth made with mushroom stock or a combination of chicken and vegetable stock infused with white wine, shallots, and garlic. The mushrooms are sautéed separately with butter and herbs before being added to the risotto towards the end of cooking. The dish is often garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley.

Quantity - Ingredient

2 oz. (60 g) - Butter, clarified or olive oil

4 oz. (120 g) - Onions, minced

½ oz. (15 g) - Garlic, minced

1 lb. (450 g) - Rice, aborio, carneroli, vialone nano

4 oz. (120 ml) - Wine, dry white (optional)

48-64 oz. (1.42-1.9 L Stock), - white chicken, vegetable

4 oz. (120g) - Cheese, parmesan, grated

4 oz. (120 g) - Butter, raw, unsalted, diced

Method

Step 1 – Sweat Aromatics

  • In a sauté pan, in butter or olive oil, sweat onions, garlic, or other aromatics.

Step 2 - Add Rice

  • Add rice to coat and parch the grains for a few minutes.

Step 3 - Add Liquid

  • Deglaze with wine and reduce until almost dry.

  • Begin to add the hot stock one ladle at a time.

Step 4 - Reduce and Add Stock

  • Simmer and reduce the stock until almost dry after each addition.

  • Stir occasionally to prevent it from sticking to the pan.

  • Stir the rice as the liquid evaporates to allow the release of starches from the grains before adding more liquid.

Step 5 - Continue Adding Liquid

  • Continue adding liquid until the proper texture of the grain is achieved.

  • It should be tender yet firm or “al dente.”

Step 6 - Finish with Cheese and Butter

  • Add butter and cheese

  • If the mixture is too stiff or dry add a little stock to loosen up the dish

  • Add cooked garnishes and fresh herbs