Monday, September 6, 2004

I just made the best damn risotto I've ever made. At least according to those who ate it. The recipe has been demanded, and so I deliver.

There is just one caveat: It has to be made con mucho amore. Just sprinkle that stuff liberally all over and all through the cooking. You will consequently need to start the enterprise with your heart filled with love. Otherwise it won't become magical. The more love, the better the results. So fill up your hearts, and start cooking:
  • Boil a liter of chicken stock and then lower to a simmer. The good stuff, if you have it, otherwise the cubes (e.g. Knorr).
  • Finely chop a large onion (white or red) and a few cloves of garlic. Don't press the garlic, mince it.
  • Heat in a pan a couple of tablespoons of olive oil and a few of butter.
  • Slowly heat the onion and garlic in the butter/oil till they are soft, but don't allow them to turn yellow/brown.
  • Pour in a large cup of arborio rice and turn up the heat. Stir from time to time, but not constantly.
  • In a minute the rice will turn clear.
  • Pour in a couple of glasses of cheap, good, white wine
  • Stir a few times, till the wine has all but evaporated/absorbed.
  • Mix in as much prosciutto as you think you can eat/afford.
  • Turn the heat down and pour one ladle of stock at a time over the rice, stirring a bit until almost absorbed and then adding another ladle.
  • Continue until most of the stock is finished, preferably about 15-20 minutes.
  • Stick 10-15 of the biggest scallops you can find, and afford, here and there into the rice.
  • Take pan off heat, smother in finely grated real parmesan and mix lightly together.
  • Put lid on pan and let stand for a couple of minutes.
  • Find prey and release on the risotto, thus turning them into everlasting, obedient slaves.
  • Continue on to world domination.