Popular Posts

Sunday, August 29, 2010

How to prepare a FLAWLESS risotto

This a recipe for risotto with pears, goat cheese and  freshly crushed black peppercorns


4 cups vegetable stock ( recipe follows )
8 tbsp unsalted butter, at room temperature
1/3 cup finely chopped shallots
2 cups of Carnaroli rice ( may substitute Arborio rice)
2 cups white wine
2 cups peeled and diced pears ( about 2 pears ) preferably Bosc pears
Salt and freshly cracked black peppercorns

In a medium saucepan, bring the vegetable stock to a simmer. In a large saucepan over medium heat, melt 3 tbsp of butter. When it begins to sizzle, add the shallots, and cook, stirring about 2 minutes. Add the rice and cook, stirring constantly for 2 minutes. Add the wine to the pan to deglaze, and cook, stirring occasionally  
until the wine has evaporated, 5 to 7 minutes. Then add enough simmering vegetable stock to reach about 1/4 inch above the rice and cook stirring until the liquid begins to simmer. When the rice absorbs almost all the liquid, add another ladle of stock. Continue to cook in this fashion until all the liquid has been added. (14 to 16 minutes total ) Reduce heat to low. Add goat cheese , pears, and remaining 5 tbsp of butter, and give  the mixture a couple of stirs. The cheese and butter should melt, and the risotto should take on a smooth consistency in a minute or so. Add salt and crushed black peppercorns to taste.   Serve immediately. Serves 6 to 8.
Ingredients For Vegetable Stock      

2 onions, peeled and halved
2 carrots, peeled and quartered lengthwise
2 stalks celery
2 leeks, halved lengthwise ( white and green parts)
5 qts ( 20 cups) water
1/2 tsp salt, plus more to taste
1 bunch fresh rosemary
1 bunch fresh thyme
2 bay leaves

In a  large stockpot simmer vegetables, water, and salt for 15 minutes, skimming surface of foam and particles. Add herbs and simmer for another 20 minutes. Strain the stock, and discard solids.
makes about 15 cups. Since you only need 4 cups for the risotto, freeze the rest to make more risotto later on.

No comments: