The art of Risotto

my risotto

Talking about risotto: Risotto is probably my favourite dish. We have it at least once a week.
I have to say I'm mighty proud on my risotto, I would even say I do one of the best risottos :-)
Then again the it's based on Alice Vollenweiders Risotto.
I read her risotto essay in the fantastic book:
Kulinaritaten: Ein Briefwechsel zwischen Alice Vollenweider und Hugo Loetscher

For my risotto I sweat the rice (always use good quality rice) with onions and a big lump of butter.
I do this for quite some time, until I have the impression the butter is dropping out again.
Then I add about 1 dl good white wine, Sancerre is definitely my favourite.
From now on I stir the risotto constantly, I never walk away from my risotto and I don't do anything else than stirring for the next 30 -40 minutes! From time to time I add more vegetable stock and some more wine.

When the rice is al dente I add parmesan and black pepper (which I prepared before I started stirring).
Never let your risotto sit around in the kitchen, serve it immediately!

Another must for me is the braised salvia on top.

Here the risotto is accompanied by chévre in puff pastry.

Related Entries:
Risotto with fresh peas
Pan-fried celeriac with apple salad and gribiche sauce
Comments (3)  Permalink


andrea @ 28.08.2008 09:38 CET
yummy, freu mich auf das nächste risotto von dir in sardinien...
eva @ 12.09.2008 17:40 CET
und ralph macht am schluss noch immer la onda was glaub wirbelwind oder so was heiss, d.h. wenn er die butter am schluss reintut mit dem parmesan, rührt er ganz schnell sicher eine minute. dann wird das risotto ganz cremig.
juerg @ 16.09.2008 22:35 CET
the consistency looks great.

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