Recipe: Risotto

Taken from Google Image Search

Now I know what you’re thinking already. Risotto? Really? Isn’t that the fussiest dish of all time? I only have one thing to say in response: RELAX. Ratatouille was fussy as well and look how easy that turned out! Trust me, the things you see on TV or in movies that show Risotto to be fussy and time consuming are only half-truths. Yes, it does require some time to make, but at the same time, it’s not rocket science! So allow me to assuage your fears and show you that Risotto is indeed easy to make and absolutely delicious when it’s all said and done.

Risotto

Ingredients:

• 1 Cup of any Short Grain Rice
• 2 Ounces and 1 Tablespoon of Olive Oil
• 2 Tablespoons of Minced Garlic
• 1/2 Cup of Finely Chopped Onions
• 1 Cup of Peeled, Seeded and Chopped Tomatoes
• 1/2 Cup of White Wine
• 2 Cups of Hot Chicken Stock
• 4 Ounces of Sliced Mushrooms
• 1 Tablespoon of Chopped Parsley
• 1 Teaspoon of Butter
• 2 Ounces of Grated Parmesan Cheese
• Salt and Pepper to taste

Hardware:

• Medium Sauce Pot
• Saute Pan
• Wooden Spoon
• A Medium-sized Ladle (nothing too big. you’ll see why soon)
• Another small pot

1. In the small pot, bring the chicken stock to a simmer and then kill the heat. Then, add the wine. Hold this mixture hot at all times until the cooking process is done.
2. Add the 1 Tablespoon of Olive Oil and saute the mushrooms on high heat until they’re golden brown. Season with salt and pepper. Set them aside for now.
3. Heat the 2 Ounces of Olive Oil in the sauce pot.
4. Add the onions and the garlic and sweat on medium just until the garlic begins to turn golden. Remember, if it burns, it’s going to be bitter.
5. Add all the rice and stir to coat all the kernels with oil. Toast the rice until the individual kernels are slightly translucent.
6. Using your ladle, add in your first bit of stock/wine mixture and then stir occasionally until the bottom of the pan looks “dry.” This means the rice has absorbed all the stock and it’s ready for the next addition of liquid. Now, here’s the only tricky part about making Risotto; the amount of liquid needed. Depending on the type of rice you got, the conditions in your kitchen and other factors, the Risotto may need all the liquid or it may not. Just keep adding the liquid and tasting as you go along. The texture of the Risotto should be creamy and smooth. The rice kernels shouldn’t be hard, but they shouldn’t be like mashed potatoes either. Once you’ve got the right consistency…
7. Kill the heat and add in the tomatoes, mushrooms, cheese and butter. Stir to melt the butter and the cheese. Check for seasonings and season with salt and pepper if needed. Finish the dish with the chopped parsley.

See? That wasn’t so hard was it? A lot of the dishes that people make out to be hard and/or time-consuming really aren’t. Sure, Risotto is a little hands-on, but as I said in my Ratatouille entry: the best dishes are always hands-on and a little fussy. Enjoy!

Recipe: Sauteed Chicken Breast

The Chicken is in the upper left-hand corner, btw.

Another day, another recipe courtesy of my old Culinary Skills notebook! This is another favorite recipe of mine from that class, mainly because I am a huge fan of sauteed items, such as Chicken Breast. Granted, a lot of people say it’s kind of bland, but hey, I like to think of it as a blank canvas for flavor. Especially when it’s a sauce derived from the chicken itself and, of course, augmented with some great complimenting flavors.

Sauteed Chicken Breast with Pan Sauce

Ingredients:

• 2 to 3 Chicken Breasts, Pounded flat
• 2 Oz. of Mushrooms, Sliced
• 1 Tablespoon of Shallots, Minced
• 1 Oz. Olive Oil (or any neutral-flavored oil)
• 2 Oz. and 1 Tablespoon of White Wine
• 2 Oz. of Heavy Cream
• 1 Tablespoon of Fresh Parsley, Chopped
• 1/2 Cup of Demi Glace (classic Mother Sauce. Made by reducing Chicken, Beef or Veal Stock down until it is thick)
• 1/2 Tablespoon of Butter
• Salt and Pepper to taste

Hardware:

• Large Saute Pan (large enough to fit all 3 chicken breasts in at the same time)
• Spring-loaded Tongs
• Whisk
• Chef’s Knife
• Cooling Rack for chicken
• Wooden Hammer

1. Pound the chicken breasts flat with hammer.
2. Dry surface of chicken and season, liberally, with salt and pepper.
3. Put the saute pan onto HIGH heat. The pan has to be VERY hot in order to do this.
4. Add the oil to the pan and, when it shimmers, add the chicken.
5. Sautes the chicken until the edges and the bottom are golden.
6. Flip over and saute until that side is also golden.
7. Transfer the chicken to the cooling rack, which is set over wither a bowl or sheet pan to catch the drippings.
8. Drain any excess fat from the pan, lower the heat to medium and deglaze with the 2 Oz. of wine.
9. Cook until the wine is reduced.
10. Add the drippings from the chicken and the 2 Oz. of cream, as well as the parsley.
11. Bring this mixture to a boil, whisking constantly.
12. Add the Demi Glace and the remaining 1 Tablespoon of wine.
13. Season with salt and pepper. Adjust thickness of sauce by adding chicken stock to thin it out, if desired.
14. Re-heat the chicken breasts in the sauce for about a minute before serving.

The best part of this dish? If done right, you should still be able to get a crisp texture from the chicken, even after its been simmering in the sauce for a bit. This dish really showcases a whole myriad of flavors. It really is as much fun to eat as it is to cook. So, enjoy!