Are y'all ready for an essential recipe?
This week's challenge for Pomodori e Vino is Risotto with Parmigiano-Reggiano.
Luckily I was able to carry some real Parmigiano -Reggiano back from Italy. FYI~you can bring back cheese that is wrapped and vacuum sealed. I ended up with the cheese in my carry-on. I sweated like a shoe-bomber everytime I went through security... But made it home with my precious cargo.
Y'all know I love Risotto and make it all the time. I was very excited to see Marcella's technique for making the risotto. She is in the 'stir constantly' school of risotto. (who am I to disagree with the master?)
"Add 1/2 cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently or the rice will stick to it."
This process is repeated with every 1/2 cup ladle of simmering broth. Until the risotto is tender, but not mushy. In the end... stir in butter and that fabulous parmigiano-reggiano.
The result is a beautifully flavorful risotto. I didn't have fresh truffle to shave over the top, but I did have a little white truffle sauce that was also tucked into my suitcase. How special is that?
Another brilliant adventure in The Essentials of Italian Cooking.