A true Italian risotto should be creamy, yet not runny, cooked to a consistency Italians call all’onda, which translates as “with waves.” Although the cooking time may vary with the rice used, or the temperature it is cooked over, risotto is done when each individual grain remains slightly firm to the bite. Although the number of recipes for risotto are endless, the basic cooking technique remains the same for each. Once you are comfortable with this technique, you can experiment with the myriad of possible flavorings.
2 ounces dried porcini mushrooms
4 cups chicken or vegetable stock
4 tablespoons olive oil
1 medium onion, cut into a 1/4-inch dice
2 1/2 cups arborio rice
1 cup dry white wine
2 tablespoons butter
1 1/4 cups (4 ounces) Pecorino Romano cheese, divided
Kosher salt and freshly ground pepper
1/4 cup minced Italian flat-leaf parsley
• Place the dried mushrooms in a small bowl, and cover with 4 cups warm water. Let soak for 20 minutes. Lift mushrooms from water, and squeeze dry. Chop mushrooms into 1/4 inch pieces. Strain soaking liquid through a fine-mesh strainer and reserve.
• Combine the stock and reserved mushroom soaking liquid in a saucepan. Bring to a boil, and reduce heat to a low simmer.
• Heat the olive oil in a large heavy-bottomed saucepan. Add the onion, and sauté over medium heat until translucent, 2 minutes. Add rice and stir until rice is glistening and lightly toasted, about 2 minutes.
• Add wine and stir constantly until liquid is absorbed.
• Using a ladle, add enough heated stock to just cover the rice. Stir slowly and constantly until stock is absorbed. Continue adding stock one or two ladles at a time, allowing stock to be absorbed after each addition, for approximately 15 to 20 minutes total time. Taste the rice for doneness; it should be tender, but firm to the tooth, and very moist, but not soupy.
• Remove risotto from heat. Add the grated cheese and the remaining the butter. Stir vigorously. Add kosher salt and freshly ground pepper, to taste. At the last moment, add 1/2 ladle of additional stock to loosen up the risotto and serve immediately in shallow bowls. Garnish with shaved Pecorino Romano cheese and minced Italian flat-leaf parsley.
Serves 6 to 8
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