Chef Scott Skey, who co-owns New York catering company Bite with pastry chef Nick Hosea, knows food. And he also excels in bringing fancy food down to earth with Bite's mantra of "flavor first."
Here, Skey breaks down the perfect risotto into seven simple steps.
Dice two white onions and mince one clove of garlic.
In a heavy bottomed pot, "sweat" garlic and onion over very low heat in a mixture of olive oil and whole butter until completely soft and translucent.This should take at least an hour.
Increase heat and stir in 2 cups short grain short-grain risotto rice (Arborio or carnaroli). "Toast" rice grains with onion and garlic for about 1 minute.
Pour in enough dry vermouth or white wine to completely cover rice.
Maintaining medium heat and stirring every now and then, cook until rice has absorbed all the vermouth.
Pour in stock, completely covering the rice. Keep cooking, keep stirring.
Once all the liquid has been absorbed, spread rice out onto sheet pans.
Rice layer should be about one grain thick. Refrigerate until cool and then cover with plastic wrap.Keep until dinner time or up to one week prior to serving.
Note: This method is great for preparing the dish in advance.
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