Risotto is the type of food that intimidates many home cooks. But we looked to one of our SheKnows experts to make it easy.
t 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.”
t Here, Skey breaks down the perfect risotto into seven simple steps.
t Dice two white onions and mince one clove of garlic.
t 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.
t 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.
t Pour in enough dry vermouth or white wine to completely cover rice.
t Maintaining medium heat and stirring every now and then, cook until rice has absorbed all the vermouth.
t Pour in stock, completely covering the rice. Keep cooking, keep stirring.
t Once all the liquid has been absorbed, spread rice out onto sheet pans.
t 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.
t Note: This method is great for preparing the dish in advance.