Risotto
I came from a family that was Italian and Irish heritage. My grandparents came over from Northern Italy through Ellis Island in New York and settled in Upstate New York. My grandmother, Maria Martelli Castellani was an amazing cook, it was from her that I found my passion for cooking.
One of my favorite meals was Grandma’s Risotto! Grandma came from the rice region of Northern Italy and often spoke of her experiences while harvesting rice as a girl. Whenever I helped her, it was my job to rinse and sort through the raw rice to remove any impurities, while she started the prep. Those aromas of the butter and onions sauteing in the pan always brings back my loving memories of Grandma.
Risotto
Ingredients
- 3 Cups Long -grained Rice Aborio
- 1/2 Lb Butter Unsalted
- 2 Tbs Olive oil Extra virgin
- 1 Large Onion Small diced
- 4 Oz Tomato paste
- 3 Cups Aborio Rice
- TT Salt & Pepper To taste
- 7-8 Cups Chicken broth
- 8 Oz Parmigiano-Reggiano cheese Grated
- Extra cheese for serving
Instructions
- In a large saucepan, over medium high heat, bring 7-8 cups of chicken broth to boil, reduce to simmer to keep warm.I like to use Better Than Boullion, which I always keep on hand for cooking.
- In another large saucepan or skillet, melt butter & oil, add diced onions and sprinkle lightly with one teaspoon of salt to bring out sweetness. Sauté over low heat, do not brown, until lightly translucent. Add rice and stir with wooden spatula for 1 minute. Add tomato paste and stir to coat rice and bring out flavor.
- Begin adding one ladle of broth, enough to cover, stir through with spatula and let it simmer slowly until nearly absorbed (about 2-3 Minutes). Repeat the process until all but one ladle is absorbed. This process “develops patience!” Rice should be soft to bite, moist and creamy. Turn off heat and add the last ladle of broth and cheese, gently stir. Often served with extra cheese!
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