Recipe(tried): Risotto, A classic Italian Rice Dish

Risotto, A Clasic Italian Rice Dish.

Everyday, if we are open, we can learn new cooking techniques. I thought that I was comfortable cooking rice in all its variations until I began my quest for cooking a perfect risotto. An important note is that in Puerto Rican dishes you can select your favorite size of grain of rice and there are ample possibilities that the results will be successful.

In Italian cooking, the perfect Rissotto requires the use of ARBORIO RICE. Spaniards insist that short grain rice can be used indistinctly with ARBORIO, but my experience is that chances of success for RISOTTO depend on the use of Arborio Rice.

Lately, I confess that I had become an enthusiast of this versatile dish. For today, my favorite recipe for RISOTTO ALLA BOLOGNESE. Buen Provecho!

RISOTTO ALLA BOLOGNESE:
Source: Rosotto by Judith Barrett & Norma Wasserman, Macmillan Publishing Company, 1987

Condimenti:
1 tb butter
1 tb olive oil
3 tb finely chopped onion
2 tb finely chopped carrots
2 tb finely chopped celery
1/2 lb. ground lean meat (beef, pork or veal or a combination of the three)
1/2 cup dry white wine
1 tb light cream
1 cup canned Italian plum tomatoes with their juice
Pinch of grated nutmeg
salt & ground pepper
1/3 cup grated Parmesan cheese
1 tb chopped fresh parsley

Brodo:
5 cups basic broth (I always use chicken broth & I never use the complete amount of simmering broth)
1/2 cup dry white wine

Soffritto (Sofrito Italian style):
2 tb butter
1 tb oil
1/3 cup finely chopped onion

Riso:
1 1/2 cups Arborio Rice

For the Condimenti: Heat the butter and oil in a heavy saucepan over moderate heat. When butter begins to foam, add onion, carrot & celer & cook 3-5 minutes, until vegetables begin to soften. Add the meat & stir with a fork until it begins to brown. Add the wine, turn heat to high & cook until wine completely evaporates. Return heat to moderate, add the cream, cook 2-3 minutes. Add the tomatoes, nutmeg & salt & pepper to taste. Turn heat to LOW & continue cooking the sauce while you prepare the rissotto. Stir occassionally.

BRODO: Bring the broth to a steady sinner in saucepan over the stove.

Soffritto: Heat the butter & oil in a heavy 4 quart casserole over moderate heat. Add the onion & saut for 1-2 minutes, not browning it.

RISO: Add the rice to the Soffritto; using a wooden or plastic special spoon, stir for 1 minute, making sure all grains are well coated. Add the wine & stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addittion is almost completely absorbed before adding more. Reserve about 1/4 cup to add at the end. Stir frequently to prevent sticking. After approximately 18 minutes. when the rice is tender but still firm, add the reserved broth and the condimenti (BOLOGNESE SAUCE), Parmesan, & parsley & stir vigorously to combine well. Serve. (Serves 4)

For this dish I served a salad and garlic bread. Beer is very nice & refreshing.