From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Luca Nebuloni There's nothing like a plate of creamy, velvety risotto.
This week, it's all about risotto.
Risotto is a classic Italian rice dish that is slow-cooked in broth until creamy and decadent. It is typically made using Arborio, Carnaroli, Vialone Nano or other short grain varieties of rice that are high in starch and conducive to absorption, ensuring a velvetty consistency throughout.
Though the slow-cooking method may seem intimidating, with a few simple steps, is easy to perfect. And once you have it down, the flavor possibilities are endless.
First, soffrito -- the flavor base typically consisting of minced onion and other aromatics and spices -- is sauteed in a healthy amount of fat (butter and/or olive oil) until softened and fragrant. Next, the rice is mixed in so that each grain is coated in tostatura (fat). Just when the rice is lightly toasted, the pan is deglazed with a splash of wine to scrape up any caramelized bits.More »