The Revelation of Risotto

My parents always encouraged my brothers and I to try new things. We were told as children that we didn't have to like everything, but we did have to try everything. I think this mentality served us well because we're able to enjoy so much more in the way of foods than so many other people. My brothers and I all enjoy a little bit of kitchen experimentation, we all enjoy talking about some great new place we found or some awesome new dish we made, and we all have a great time trying new things and branching out at restaurants. It is my firm belief that we have our parents to thank for this.

My parents approach food in the same way. They have a desire to try new things and new tastes. Lest you should think that we have no dislikes, my mother's aversion to peas and green peppers has limited her at times. However, in the name of trying something new, she has been willing to pick out these items and eat around anything to which she is averse. There are so many people that I see that completely refuse trying this or that just because they have a history of not liking those things or even just some of its ingredients. Tony, historically one of those people, is learning what it means to be open to these things, even if he would usually say no. To date, he has yet to regret it.

Despite my openness for food, it shames me to admit that I had never--until last night--tried risotto. I'd had opportunities at restaurants, but I always passed them up for other things that seemed more appealing. (I tend to latch on to a menu item and cling for dear life--not because I'm afraid to try new things, but because I get in the mood for something and it's all I want! It's something I'm working on.) Lately, since I've been watching videos and scouring cookbooks and websites for new cooking ideas, I've come across risotto technique and realized that it isn't so much of a pain as people make it out to be. It's just that no one has the appreciation required for fine foods that take time anymore. The advent of the age of 30 minute meals is upon us (sorry, Rachael, but it's true!), and it takes away from delicious dishes that we put aside for the pursuit of the faster and easier. I, too, am guilty of this way of thinking. Shame on me! Shame on us all!

Last night, in the pursuit of both trying something new and using up the mushrooms that I bought on sale, I made mushroom risotto. As the title says, it was a revelation. The natural starches in the rice release and make this dish so creamy. The flavor of the garlic and mushrooms pervade and meld with the white wine for an inexplicably delicious compilation of tones and undertones. It has an incredibly delightful mouthfeel. The garlic and onion sort of just melt into the rice, but the mushrooms maintain their sauteed texture, which greatly compliments the texture of the rice. Rice cooked in the risotto method has a different texture than regular rice, and it's actually really pleasing.

The risotto I created was sort of a cobbling of technique and recipe from several videos and sources, so it's uniquely my own in that I did not measure or keep a recipe out. I just recalled technique and went to town. Here's what I used:

• 3 tbsp butter
• 2 tbsp olive oil
• Half of an onion, diced
• 2 cloves of garlic, diced
• About 12 ounces white mushrooms (it was what I had left)
• About a cup of medium grain rice
• About a cup of white wine
• About six cups of chicken stock
• Parmesan cheese, to taste

First, I heated two tablespoons of the butter and the olive oil together in the pan. Then, I added garlic and onions until they got a little golden. Then, I added the mushrooms, tossed in a little salt, coated them in the fat, and let them cook down until they were a good color. At this point, I added the rice, coated it in the fat as well, and let it toast for a little while. Then, I added the white wine and let it cook until it was completely absorbed. At this point, I began adding the chicken stock in a couple of ladles at a time, stirring until it was completely evaporated and adding more. It took all of the stock to get the appropriate texture. I added another tablespoon of butter and served the risotto with the Parmesan cheese.

Tony and I were both somewhat surprised by how hearty and deep the flavor was. I think this would be great as a first course at a dinner party, but it also stands as a meal in and of itself. It would compliment a red meat very nicely. Tony suggested that the next time I make this, we serve it with steak. I never turn down a chance to have steak! While the process of making the risotto was marginally laborious because you do have to babysit it and stir constantly, the technique is simple and the final product is well worth the effort. I plan to keep this in my arsenal to impress guests with in the future. Let me just say, I'll be pissed if we don't have this again.