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Risotto

Sofrito…riso…vino…brodo… formaggio…condimenti…

Risotto is made with prepackaged short-grained  Arborio rice which originated in a village in the Piedmont region in Italy.  It’s widely available at cooking shops, Trader Joe’s and Italian delis, though not consistently in chain grocery stores.  The cooking process demands attention, yet it is simple to make, and oh so delicious, with opportunity for creative, regional, and seasonal additives (condimenti).

The recipe is a compilation over time.  Quantities are absolutely flexible.

The mnemonic is from chef Ornella Carletti’s cooking class in Umbria at La Rogaia more than a decade ago.  It’s a clever guide through the cooking steps.  The memories of that week pervade my senses as I stir.  In translation:

Sofrito=fry, or make suffer, the onions…Riso= rice…Vino=wine…Brodo=broth…Formaggio=cheese…Condimenti=condiments

It is traditional to drink wine as you solemnly stir.

Ornella would not recommend so much cheese as a garnish. This is my husband’s serving, and his choice.

[Editor’s note: Use enough broth to keep a thin layer over the gently bubbling rice throughout cooking, stirring occasionally. When the rice is plump and tender].

Risotto
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Servings Prep Time
4 30
Cook Time
30
Servings Prep Time
4 30
Cook Time
30
Risotto
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 30
Cook Time
30
Servings Prep Time
4 30
Cook Time
30
Ingredients
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Instructions
  1. INSTRUCTIONS Sauté onion in olive oil and 2T butter until soft and translucent. Add the shallots for 1-2 minutes more. Add Arborio rice and cook over medium-high heat for 1-2 minutes, stirring gently, until toasty and dry. Pour in the wine and cook until nearly dry. Add 1/2 cup simmering chicken or vegetable broth, stirring constantly. As the broth is absorbed, continue to add 1/2 cup at a time until broth is incorporated and pasta is “al dente”, over twenty minutes or so. Mixture should be a bit soupy.
  2. Add Parmigiano and additional 2 T butter. Top with or blend in sautéed prosciutto and peas, or grilled shrimp and asparagus! Season with salt and pepper to taste. Serve immediately in warm plates or bowls. Pass additional Parmigiana. Buon appetito!
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