How about a little risotto for dinner tonight?
Risotto With Chianti, Radicchio and Gorgonzola
From “Made in Italy,” by David Rocco (Clarkson Potter). The author writes, “If you prefer not to use wine, you can still enjoy this dish using only stock or water.” Serves 4.
Ingredients
4 tablespoons extra-virgin olive oil
2 shallots or 1 medium white onion, minced
1 large head radicchio, chopped
Salt and freshly ground black pepper to taste
2 cups Italian rice (arborio or carnaroli)
5 cups red wine, preferably chianti
1/2 cup gorgonzola cheese, cubed
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions
In a frying pan over medium heat, heat the olive oil. When it’s hot, add the minced shallots, radicchio and some salt and pepper. Stir and cook until the vegetables are soft. Add the rice and stir. The rice will mix with the vegetables, get coated with the oil and become toasted and translucent. Now is when the magic starts to happen. Add about 1/2 cup of the red wine, stirring so that the rice doesn’t stick. When that’s absorbed, add more. The risotto will take about 16 to 18 minutes to cook. Remove it from the heat. Stir in the gorgonzola and keep stirring until it melts and adds that beautiful, creamy texture and flavor to the dish. Plate, then finish with the Parmigiano-Reggiano.
Lemon Risotto
From “The Country Cooking of Italy,” by Colman Andrews (Chronicle Books). Serves 4 to 6.
Ingredients
8 cups chicken broth
4 tablespoons butter
1 small onion, minced
2 1/2 cups carnaroli or other risotto rice
1 cup soave or other dry white wine
Finely grated zest from 3 lemons and julienned zest from 1 lemon
1 cup grated Parmigiano-Reggiano cheese
Salt
Directions
Bring the broth to a simmer over low heat.
Melt the butter in a large pot over low heat. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the rice and cook, stirring constantly to coat it thoroughly in butter, for about 4 minutes. Add the wine and cook, stirring frequently, until it has evaporated.
Ladle about 1 cup of the simmering broth into the rice and stir in frequently until thie liquid has been absorbed, 2 to 3 minutes. Repeat the process several times, adding broth only when the previous broth has been absorbed, until the rice is cooked through but al dente, 20 to 25 minutes total. (You may have some broth left over.)
Stir in the grated lemon zest and the parmigiano, and season with salt. Divide the risotto equally between 4 to 6 warmed plates or shallow bowls and garnish with the julienned lemon zest and serve.
