Risotto

If you've ever tried a risotto recipe, you know that the process can't be
rushed, if you want maximum results. Making risotto takes about half an
hour after the cooking starts, because you cook it over low or even warm
heat. You can do this because you use a cast iron skillet for the process.

Risotto is a Northern Italian dish, and is traditionally prepared in a
heavy bottomed skillet, and cast iron fits the bill better than any other.
It transfers heat to the food extremely well. To make risotto, you must
use a certain type of rice. Italian Arborio (a fat, starchy, medium grain
rice). A perfect Arborio dish is rich and creamy, so these starchy brands
of rice are essential to the texture. If you use regular short or long
grain generic rice, for example, you will likely wind up with sticky sushi
rice.

Italian Seafood Risotto With Porcini Mushrooms

1 cup Italian arborio rice
2-3 Tbsp extra virgin olive oil
4-6 cups chicken stock (preferably homemade)
1/2 ounce dried porcini mushrooms
2 cups boiling water (to reconstitute the dried porcinis)
1/2 cup dry, white wine such as chardonnay or pinot grigio
1/2 lb medium or large shrimp and 1/2 lb scallops (or, all shrimp or all
scallops)
3 cloves garlic, thinly sliced
1/2 cup onions or shallots, finely minced
1 Tbsp. fennel seeds, crushed in (coffee grinder)
2 Tbsp. fresh Italian Parsley, chopped
1/4 to 1/2 cup grated parmigiano-reggiano
salt and freshly ground black or Tellicherry pepper
1/2 cup grated Romano cheese
2 Tbsp. butter or yogurt butter

Pour boiling water into small bowl and add porcinis to reconstitute. This
takes from 20-30 minutes, so plan ahead. Mushrooms should be soft and
plumped. Set chicken stock to a slow simmer in a large sauce pan or soup
pan. In large skillet, heat wine over medium and add garlic for one
minute. Add the seafood and let simmer until shrimp turn just pink, and/or
scallops just turn translucent. Remove from heat and let steep in the wine
(In other words, cook the seafood only to medium rare, since it will
continue to cook in the wine and when added to the risotto.). After the
porcinis have "re-constituted" for about half an hour, take the porcinis
out of the liquid and squeeze out some of the juice back into the bowl. It
will be dark brownish red by now and deeply flavorful (If it's "gritty",
strain the grit out). Add the cleaned porcini liquid and the porcinis
themselves to the simmering stock Now the risotto stock is primed to
deeply infuse the arborio with the earthy, chestnutty flavor of the
porcinis. In a large cast iron skillet or large non-stick skillet, heat
olive oil to medium. Add the onions and toss them a couple of times to
coat and add the Italian Arborio rice. Toss the rice with the onions a few
times to coat it well with oil. This helps the rice to absorb the cooking
juices slowly. It also assists in producing the silky texture. Add a ladle
or two of the barely simmering stock, stir a little, make sure the
developing risotto is completely covered with juices and reduce the heat
to low. Let it just simmer for a few, until the liquid is absorbed and the
liquid level is just below the top of the rice. Add more stock. You don't
have to stir this time but make sure the rice is completely covered again.
Just keep repeating this for about fifteen minutes or so. You are just
about done now, so add the seafood and the liquid that is with it in its
cooking pan. Let the level of the liquid in your risotto reduce by about
half. It's now time to taste for tenderness of the rice. If the rice is
tender enough for your personal taste. Add the cheese and butter, stir
them in thoroughly and let the risotto continue to cook until almost all
of the liquid has been absorbed. Remove from the heat. Please let the dish
stand for about 5-7 minutes and the flavors will meld a bit more. Serve in
pasta bowls. Top with grated Parmigiano-Reggiano and freshly chopped
Italian Parsley. A nice Italian Chard or substantive pinot grigio goes
great with this.

Brought to you with love from
Aunt Aletha and Dear Old Dave
http://www.newitalianrecipes.com/seafood-risotto.html

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Old Magic 1

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