Risotto Question
I have chicken stock that I made that I want to use towards risotto. We keep kosher in my household and so my issue is what do I use in place of any butter, milk, or other dairy products. Would margarine work or is there a better alternative?
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Yield: Four to six, active time 15 minutes, total time 30 minutes
1 1/2 cups (about 13.5 ounces) risotto-style rice (see note)
1 quart low-sodium chicken broth
1 cup white wine (optional—can be replaced with extra broth)
2 tablespoons butter (plus more for finishing if desired)
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired
Procedures
1 Combine rice, chicken stock, and wine in a large bowl. Agitate rice
with fingers or a whisk to release starch. Strain through a fine mesh
strainer set in a 2-quart liquid cup measure or other large bowl.
Allow to drain five minutes, stirring rice occasionally.
2 Heat butter and oil in a heavy 12-inch skillet over medium-high heat
until foaming subsides. Add rice and cook, stirring and tossing
frequently until all liquid is evaporated, fat is bubbling, and rice
has begun to take on a golden blond color and nutty aroma, about 5
minutes. Add garlic and shallots and continue to cook, stirring
frequently until aromatic, about 1 minute. Give reserved broth a good
stir and pour all but one cup over the rice. Increase heat to high and
heat until simmering. Stir rice once, cover, and reduce heat to lowest
possible setting.
3 Cook rice for ten minutes undisturbed. Stir once, shake pan gently
to redistribute rice, cover, and continue cooking until liquid is
mostly absorbed and rice is tender with just a faint bite, about 10
minutes longer.
4 Remove lid and add final cup of liquid. Increase heat to high and
cook, stirring and shaking rice constantly until thick and creamy.
Season to taste with salt and pepper and stir in herbs as desired.
Serve immediately on hot plates.
SeriousEats.com