How to cook risotto
day 2 for the @bucktommyfluffebruary event: cooking together
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Gather the ingredients.
- Honey, I asked for dry vermouth. This isn't dry vermouth. - Babe, all I have is a dry white wine, so you gotta make do with what I have. - Any more of that attitude and I will send you out to a liquor store. - You like when I give you lip, don't lie. - I like your lips, I don't - mmmm. Mmm. Ohhh. - Mm hmm. You were saying? - You're incorrigible.
2. Lay out the ingredients in the order that they will be used.
- Honey, do we have to- Okay! Don't glare, I'll lay them out. - Mise en place is important, Tommy. - Yes, dear, of course it is. - Don't use that henpecked voice. - No, dear. - Chop the shallots. - It's already chopped. - Then chop it again. - You're bossy in the kitchen, you know that?
3. In a medium saucepan over medium-low heat, bring 4 cups chicken stock to a simmer.
- Medium-low heat for the stock, high heat for my boyfriend? - Behave yourself. I need to cook the risotto.
4. Lower the heat to low so the stock stays hot while you cook the risotto.
- Ow. You smacked me. - Don't pout. You were misbehaving. - You are really bossy in the kitchen. - I'm starting to think you like me being bossy. - Oh no, chef Evan, I certainly am not implying that you should boss me around elsewhere...
5. In a large, heavy-duty saucepan, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. When the butter has melted, add 1 medium chopped shallot or onion. Sauté until slightly translucent, 2 to 3 minutes.
- That smells amazing. Well done, honey. - Can I have a reward? - Watch the shallots and don't burn anything.
6. Add 1 1/2 cups Arborio rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter.
- You look so charming in that apron. - Tommy, keep your hands where I can see them. - Yes, chef. - Tommy... - What? My hands are right here where you can see them! - Putting them on my pecs isn't what I meant and you know it. Now behave!
7. Sauté until there is a slightly nutty aroma, about 1 minute. Don't brown the rice.
- Pay attention to the rice, babe. - You're more interesting. - I am never letting you cook with me again. - But chef Evan... - ...I can be persuaded. Later. We'll have time.
8. Add 1/2 cup dry vermouth or dry white wine, and cook while stirring continuously, until the liquid is fully absorbed.
- That smells incredible. I'm getting hungry. - Wait till everything is ready.
9. Add a ladle of hot chicken stock to the rice and stir often, until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
- Do you think I could invent a rice cooker just for risotto? Maybe I'll earn a gazillion bucks. - I think your Italian ancestors will rise from the grave and whack you with a wooden spoon repeatedly. - I could be rich and pay someone to be whacked for me.
10. Continue adding stock, a ladle at a time, until the grains are tender but still al dente without being crunchy, about 20 minutes.
- Twenty minutes? - I still have to keep an eye on the risotto, honey. - But can I persuade you while we wait? - ...You may. Here, away from the stove. No, we're not doing that while dinner is cooking. That's unsanitary. Come up here and kiss me, you ridiculous man.
11. Stir in the remaining 2 tablespoons unsalted butter, 1/4 cup finely grated Parmesan cheese, and 1 tablespoon finely chopped Italian parsley. Season to taste with salt and freshly ground pepper.
- Are you sure we can't have dessert first? - Set the table- Hands! Babe, I could've beaned you with the grinder! Don't make me tie you to the dining chair next time we cook. - Promises, promises.
12. Serve warm and enjoy.
