Risotto, like pasta, is a comfort food to us. The endless possibilities of ingredients that can be mixed in. The calming rhythm of stirring and stirring until it's just right. The final result of a big plate of steaming hot, creamy rice that warms you through and through. This post by fellow blogger "gourmet traveller" sparked first the idea, then the craving, in us for what come to be known as our "Four-P" (parmigiano, pancetta, peas, and patience) Risotto.
Patiently allowing the rice to soak in the chicken stock slowly is very important, and is part of the calming comfort of the dish. Just standing at the stove, zoning out and stirring, for about a half hour, does wonders to our stress levels. And even if one is using the best, freshest ingredients, making a pot of risotto is way cheaper than therapy. More delicate than pasta, but just as versatile, risotto is a great dish to work into your comfort food repertoire.
Ingredients:
Patiently allowing the rice to soak in the chicken stock slowly is very important, and is part of the calming comfort of the dish. Just standing at the stove, zoning out and stirring, for about a half hour, does wonders to our stress levels. And even if one is using the best, freshest ingredients, making a pot of risotto is way cheaper than therapy. More delicate than pasta, but just as versatile, risotto is a great dish to work into your comfort food repertoire.
Ingredients:
1 quart low-sodium chicken stock
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, diced
1/2 cup pancetta, diced
1 cup arborio rice
1/2 cup peas
1 cup parmigiano-reggiano, grated
salt and pepper to taste
Bring the chicken stock to simmer in a large saucepan. In a large skillet or saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the onion, a dash of salt, and cook until the onions turn soft and translucent, about eight minutes. Add the pancetta and fry for 4-5 minutes. Add the rice and fry for two minutes, so that the rice toasts a bit and is well coated with the butter and oil. Add the first addition of simmering stock, about 1 cup or ladle-ful. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and the rice is al dente (20-25 mintues). When there is one ladle left of stock, stir in the peas as well. When the stock is gone and the rice is creamy, turn off the heat. Stir in the parmigiano and season with salt and pepper to taste. Enjoy and be content.
Bring the chicken stock to simmer in a large saucepan. In a large skillet or saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the onion, a dash of salt, and cook until the onions turn soft and translucent, about eight minutes. Add the pancetta and fry for 4-5 minutes. Add the rice and fry for two minutes, so that the rice toasts a bit and is well coated with the butter and oil. Add the first addition of simmering stock, about 1 cup or ladle-ful. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and the rice is al dente (20-25 mintues). When there is one ladle left of stock, stir in the peas as well. When the stock is gone and the rice is creamy, turn off the heat. Stir in the parmigiano and season with salt and pepper to taste. Enjoy and be content.
3 comments:
Sounds delicious. Curious, what wine did you have with this?
Cute name for this dinner dish. Sounds quite comforting.
ooh that's so lovely. i just made risotto last night with our rack of lamb, but there is a specific risotto dish i had in italy that i wanted to replicate - and it had peas in it. it also had a bolognese sauce, which was fantastic!!
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