Risotto

Risotto, risotto, risotto.  Seven rice recipes in one, long medium-grain day.  Our school is devoted to canaroli rice, not arborio, which is favored in the States.  The technique is the same, which is why it got tiresome after the seventh recipe.  

Here's the drill:  Sautee onion in olive oil, toast rice for 2 minutes, add white wine and let it absorb, then begin adding broth a ladel or two at a time.  Stirring, of course, all the time.  

The difference in the school's method, aside from the grain, is that from the moment the wine is added, they start a 12-minute timer.  After 12 minutes, they reduce the heat and begin the mantecare process, adding butter, cheeses, olive oil, or all three, depending on the recipe, and stirring for an additional three minutes.  Fifteen minutes, start to finish.

The risotto is runnier, saltier, and more al dente here.  I don't favor overly salty dishes, and it has become a joke that my instructor frequently exhorts "più sale" (more salt) when he tastes my dishes and dramatically throws a fistful of salt on my poor food.

Some varieties include adding saphron, or pumpkin, or horse raddish and salmon,  or goose liver, or duck liver... or coffee.  Yes, coffee.       

The coffee risotto was buttered and contained three cheeses, then served over fresh coffee grinds, pictured here.  Alta cucina.  Really?        

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