I remember the first time I learned to make risotto as a young cook. Slowly simmered rice to the perfect doneness. Seasoned with different vegetables, mushrooms, or saffron, then finished with creamy mascarpone cheese and butter. Velvety and rich, risotto is a treat I love cooking to this day.
The method is always the same but the ingredients can be anything you want to try. Happy cooking.
Preparation Time: 1½ hour
Cook Time: 1 hour
Yield: serves 4 people
For the garlic chips
¼ cup canola oil
6 cloves garlic, sliced thinly
Prepare a fine mesh strainer over a mixing bowl.
Add the canola oil and garlic to a non-stick frying pan and turn it on medium-high heat.
Fry the garlic, stirring constantly until it just starts to turn light golden brown.
Turn off the heat and pour through the fine mesh strainer to stop the cooking immediately. The garlic can burn quickly.
Set the garlic aside and use the oil to cook the risotto.
For the risotto
6 cups vegetable or chicken stock
2 tsp salt
¼ tsp saffron threads
¼ cup garlic-infused canola oil
3 tbsp butter
½ white onion, diced fine
1¼ cup carnaroli rice
1 cup white wine
½ cup mascarpone cheese
2 oz Grana Padano cheese, grated
¼ cup butter
2 Roma tomatoes, seeded and diced
¼ cup celery heart leaves
Salt to taste
Pour the stock and salt into a saucepot and turn it on medium heat. Bring the stock to a low simmer.
Turn off the heat, add the saffron threads and let steep for 15 minutes.
In a separate large high-sided frying pan heat the oil and butter together.
Add the white onion and sauté, stirring constantly, until it becomes translucent.
Now add the rice to the pan. Stir constantly and lightly toast the rice for approximately 3 minutes.
Deglaze the pan with the white wine and cook until the wine has almost completely evaporated.
Turn the heat down low and start adding the saffron stock one cup at a time. Stir after each edition and allow the stock to be absorbed before adding more. Repeat this until the rice is tender.
Turn off the heat and stir in the cheeses and butter to melt.
Serve in the centre of a pasta bowl and garnish with the Roma tomato, celery leaves and garlic chips.