A weekly series of wide discovery about our food and sustainable agriculture.
Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a creamy risotto rice dish. Although it does take a little extra time, risotto is not difficult to make once you see how it’s done. Below is Yeoman’s delicious recipe.
Creamy Risotto recipe
courtesy of Kathryn Yeomans
serves 2 as a main dish; 4 as a side dish
- 3 Tbsp. butter
- 1/4 cup chopped onion
- 2/3 cup Arborio rice
- a generous pinch of salt (or truffle salt)
- 1/4 cup white wine
- 3 cups mushroom or vegetable or meat broth, heated and kept hot
- 1/3 cup grated Pecorino Romano cheese
- Over a medium flame, heat 2 Tbsp. butter in a pot large enough to accommodate the rice 2-3 grains deep.
- Add the onion and cook until just softened (about a minute).
- Add the rice to the pot and toast the grains for a minute or two.
- Season the rice with a generous pinch of salt.
- Add the wine and stir as it bubbles away.
- Stir in a ladle of hot broth. Let the broth cook into the rice, stirring often.
- When the broth has been absorbed, and the rice is close to sizzling in the pot, add another ladle of broth. Continue to cook and stir the rice in this manner until the rice is tender (about 15 minutes).
- When the rice is cooked, turn off the heat and blend in the last tablespoon of butter.
- When the butter has melted in, stir in the cheese.
The risotto should be quite saucy, but not soupy. It should not stand up on the plate, rather slump in it’s sauce. Serve immediately.