Risotto

A few weeks ago, we were having these food meetings with Ellen and and Ken at Larch House(where I have been living and cooking for the last 5 years). The meetings were held to organize a fundraiser at 221A. We were responsible for catering the food. Anyways during the meetings apart from organizing, conceptualizing and stressing out what we would make/serve at the event we would cook meals.

Risotto was made at one Friday meeting. Risotto is a creamy brothy dish made commonly with Arborio rice (stubby Spanish rice) and lots of broth. This is what you need:

Arborio rice
Stock (good quality chicken/vegetable stock)
White wine
Garlic
Shallots
Bay leaf
& Butter, and a little oil

For making it extra special you need a few other things:

Shitake mushrooms
Pecorino Romano
Zucchini





So, fry the shallots in a little oil and butter. Soften them up a bit, then add the arborio rice and keep stiring till the rice change color. Add the garlic and the bay leaf and then ladle in the stock. The best risotto is made if you can keep stiring and ladling the stock slowly but consistently till the rice is done.

Now add the bay leaf and the wine. In a fry pan fry the sliced shitake mushrooms in oil, with a bit of salt and butter. and keep them aside. Add the zucchini to the risotto and cover for a few minutes, add a little more stock and by this time it should be done, roughly about 1/2 hour. Plate the rice, place the mushrooms on the top and finally grate generous amount of pecorino.

Photographs by Miss Lee