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Community Corner

Risotto: A Delicious Study in Patience

It takes time to make a good risotto - but the results are divine, especially when served cold.

Patience is a virtue.  All good things come to those who wait. Always remain calm. These are a few of the motivational mantras I grew up hearing on a constant basis.

The difference was that a 75 year old Italian grandmother was saying these in Italian while waving a wooden spoon in the air. She was not giving me sage advice about being patient for the right boy to come along. Nor was she ensuring me that by waiting for just the right circumstance to come along I would be thrilled and overjoyed. No, she was referring to risotto.

Risotto is delicate, confident, temperamental and often moody. I can still here my grandmother's voice. Via piano. Go slowly. Pazienza. Patience.

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But I am part of the “I want it now generation” why does it take 22 minutes and not a minute more or less to make risotto? I would always try to rush the risotto. Take shortcuts. She would catch me and have me start all over again.

Risotto is often seen as a heavy fall dish. In my opinion, it does not have to be. My favorite summer risotto recipe has been adapted from that of my grandmother’s. However, what it does need is time, patience, and a willingness to surrender yourself. Making risotto starts with an incredible stock, left on the fire to simmer and cook through.

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Whenever I make risotto I use the same wooden spoon and I find myself surrendering all the troubles of my day into that stainless steel pot which fills my kitchen with a blend of aromas. The summer days are long and the air is thick with laziness, so take advantage of that and make a Chilled Basil Risotto open a bottle of pinot grigio, invite friends and family and take in La Dolce Vita! 

Summer Basil Risotto

 1 ½ cups of arobrio rice
1 quart beef or chicken stock
½ glass of dry white wine – If you have day old prosecco use it! It my favorite to use with this risotto
1 shallot – finely chopped
Olive oil – to coat the pan
Hand full of fresh basil – leaves rinsed and air dried
Pecorino cheese – for garnish
Bring the stock to a slow simmer. Set aside and prepare a ladle. In another pot place finely chopped shallot and olive oil and allow to simmer. Once the shallot has become translucent – 3-4 minutes on low heat add the rice. Toss the rice together with the olive oil and shallots 2-3 minutes.  Add the wine and allow evaporating. Ladle the stock into the pot with rice one ladle at a time and stir occasionally, making sure that the rice does not stick to the bottom of the pot. When the stock is absorbed add another ladle full. This is test of patience and determination. Eventually you will be able to listen to the rice and not wear a watch or look at a watch to figure out when it is ready. Keep ladling the stock into the rice and stirring occasionally. Taste the rice at about 20 minutes. You will taste if it is ready. All the liquid should be absorbed, thus no draining is necessary. Place the white risotto into the serving dish and drizzle with your finest olive oil. Remember a drizzle not a shower. Mix together and add the basil leaves. Tear a few basil leaves and leave some whole. Cover and place in fridge for about 30 minutes. Remove mix together and add pecorino and serve! Bravi! La cena e pronta. Dinner is served.

 

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