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
4, as a first course
butter, plus 1/2 cup butter
large shallot, sliced thin
dry white wine
1 1/2 cups
Acquerello carnaroli rice
freshly grated Parmesan
rich meat stock (enriched with 2 tablespoons of butter if you like)
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.
Meanwhile, in two separate saucepans, heat vegetable stock and meat stock, maintaining just below a boil.
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.
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.
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.