Risotto da Re

By gluttonforlife
March 17, 2010
7 Comments
Risotto da Re


Author Notes: This recipe is inspired by the Italian master chef Nino Bergese, whose "Riso Mantecato" has even more butter and requires absolutely no stirring. This deceptively simple dish is indeed fit for a king, taken to new heights with a spoonful of rich meat stock ladled on top. I've posted my recipe for that elsewhere, in case you don't have one of your own. I like to enrich it with a couple of tablespoons of butter for an even more unctuous mouth feel. The Acquerello rice, by the way, is the one used at Le Cirque...gluttonforlife

Serves: 4, as a first course

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter, plus 1/2 cup butter
  • 1 large shallot, sliced thin
  • 3/4 cup dry white wine
  • 4 cups vegetable stock
  • 1 1/2 cups Acquerello carnaroli rice
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup rich meat stock (enriched with 2 tablespoons of butter if you like)

Directions

  1. In a deep pan, melt 2 tablespoons butter with olive oil over low heat. Add the shallot and cook until golden and soft, about 20 minutes. Remove shallot with slotted spoon and puree in food processor until smooth.
  2. Meanwhile, in two separate saucepans, heat vegetable stock and meat stock, maintaining just below a boil.
  3. Return shallot puree to pan, add rice and raise heat to medium. Stir rice well to coat and sautee for about 4 minutes, then add wine. When it's incorporated, begin adding hot vegetable stock in quarter-cup increments, gently stirring, and only adding more when it's been fully absorbed.
  4. The grains of rice will begin to swell. Start tasting after you've incorporated 2-3 cups (you probably won't need more than 3). When finished, the risotto should retain an "al dente" texture with plump, individual grains. At this point, stir in the 1/2 cup butter and Parmesan.
  5. To serve, plate risotto and create a small well in the center of each mound to hold a couple of spoonfuls of the hot meat stock.

More Great Recipes:
Grains|Appetizer|Entree

Reviews (7) Questions (0)

7 Comments

shayma March 26, 2010
makes one feel at home- in front of the fireplace. congrats on the editor's pick win. x shayma
 
mrslarkin March 17, 2010
This sounds so good! Love the "well" technique at the end!
 
Author Comment
gluttonforlife March 17, 2010
The little pool of meat stock really makes this sing!
 
dymnyno March 17, 2010
All that butter!!!....I LOVE it...I have butter in my veins!
 
Author Comment
gluttonforlife March 17, 2010
Hmm...I hope it's flowing!
 
AntoniaJames March 17, 2010
Mmmmm, simplicity itself, and elegant . . . . . really like this one. ;o)
 
Author Comment
gluttonforlife March 17, 2010
Yes, simply RICH! I think you'll want to take a bath in it...