A few weeks ago two of my friends and I took a risotto making class at Dave's Fresh Pasta in Somerville, MA. (Great great store by the way... awesome local products, great selection of fresh pastas and sauces, I recommend the basil marina sauce and the fennel chicken ravioli personally.) The class was held in their back kitchen.
Risotto happens to be very easy to make! Unlike how they protray it on TV, it's just a few simple ingredients that you can add your own combinations to.
Here's my recipe:
- 1 package of Arborio rice
- A lot of chicken stock (I mean a lot - I bought those small individual sized containers and used all 4 of them) - warm when added
- 1 shallot
- 3 cloves of garlic
- 1 stick of butter
- 1 cup approx of cheese - I used munster (I don't recommend it) and some fresh parm.
- Salt and pepper
- 1 red pepper
- Olive oil
- Hot italian sausage - 3 links
First off I cooked the sausage in a little bit of oil. I took it out of the casing first so it mixes together better into the rice.
Then I add a splash of olive oil and sweated the shallots and garlic a little bit.
At this point you add in the rice and mixed it up so it's all covered in the oil. Stir for about 2 minutes.
Add in the first cup or so for WARM chicken stock - very important to be warm when you add it otherwise the consistency of the risotto will be off.
Stir - keep stirring until it's not soupy, then add another cup of chicken stock.
Repeat the adding until the rice is cooked to your liking - texture wise. This will take awhile. Took me about 20 - 25 minutes to get the chicken stock incorporated.
After the butter is melted and incorporated, take the mixture off the heat and add in the cheeses - the heat from the rice mixture will melt the cheese. Also add the sausage.
Mix and serve!
I also have to do a little plug for my friend Amy who attended the cooking class - check out her blog. She rocks also :-)