Al Dente Rice? Risotto!

A classic Italian rice dish served in many a fine dining establishment is called Risotto. The rice is cooked to an al dente consistency which means it is "firm to the tooth", but not hard nor crunchy; and certainly not mushy. The type of rice used for risotto is called Arborio; a short grained, starchy rice which was exclusively grown in Italy, but now comes from Texas and California as well.

Cooking this type of rice is much different than the typical white or long grained rices; for one cup of rice it takes up to 4 cups of hot liquid to achieve the right consistency. Normally rice is cooked in a 2 to 1 ratio; two cups of liquid to one cup rice where the rice and liquid are brought up to a boil together, left to simmer and then settle.  Another difference is that the dry arborio rice is sauteed in a pan with ingredients before the liquid begins to be added in.  With other types of rice, the seasonings or other ingredients are added in after the rice has fully, or almost fully, cooked.  So this makes it important to plan your risotto dish ahead, since adding ingredients after it is completed sort of defeats the purpose of the dish itself.

Chicken and Mushroom Risotto

Ingredients:

4 Tbsp butter, divided in half
2 cups sliced mushrooms
2 boneless, skinless chicken breast halves, cut into pieces
½ cup diced onion
1 Tbsp minced garlic
1 ½ cups Arborio rice
1/4 tsp ground black pepper
½ cup white wine
5 ½ cups hot chicken stock
½ cup grated parmesan cheese
2 Tbsp minced parsley

Preparation:

In a large skillet, medium-high heat, melt 2 tablespoons butter; saute mushrooms and chicken together until there is no more pink in the chicken. Remove to a bowl, cover with plastic wrap to keep warm and moist.

Reduce heat to medium; in the same skillet, melt 2 remaining tablespoons of butter; saute onion until translucent; add in garlic and rice; stir and let cook until rice turns opaque. Stir in black pepper and wine; let cook until wine is absorbed.

Begin adding chicken stock one half cup at a time; do not add next half cup until previous one has been absorbed into the rice. Stir with a wooden spoon or rubber spatula gently to keep rice from breaking apart.

When the last half cup of stock has been reached, add back the mushrooms and chicken; add in the grated cheese and parsley. Stir thoroughly; remove from heat once stock has been fully absorbed and the rice is creamy; stir and serve.

Makes 4 servings.

Mary Cokenour

Hungry? Eat some pillows.

Light, small dumplings made from semolina or wheat flour, potatoes or ricotta cheese; we're talking about Gnocchi (nok-ki). Tracing back their history to ancient Roman times, gnocchi is a popular dish, not only in Italy, but in coastal Croatia as well. The making of it is similiar to pasta making; simple ingredients of a "flour" whether a ground grain or potatoes, egg and salt. Some recipes can be quite inventive, inducing cheese, sweet potatoes, or a vegetable such as spinach into the mix.

If you're pasta making challenged like myself, there are many brands of gnocchi available on the market such as DaVinci, Colavita and Don Peppe. Sold in one pound packets, prices can vary from 4 to 8 dollars depending on the type of market you're buying from.

Gnocchi

Ingredients:

2 lbs potatoes (not baking potatoes)
1 ½ cups flour plus additional for rolling
1 egg
1 tsp salt

Preparation:

Boil the potatoes in hot salted water until fork tender. Let cool before removing skins; put through a ricer or grater into a large mixing bowl. Add 1 ½ cups flour, egg and salt and knead together until a ball forms.

On a floured board, cut dough into 6 portions; roll out each portion to a ¾ inch diameter. Cut the rolls into one inch pieces; use a fork to roll each piece.

The best way to prepare gnocchi is by finishing them off directly in the sauce you're serving them with. They will pick up all the flavors of the sauce, so you won't be overwhelmed with just a flour or potato flavor for the entire dish.

Tonight's dinner was gnocchi in a sauce of browned butter, white wine and shallots. Shallots are basically "onion candy"; a delicate scent and sweet taste that will make you smile with delight, not cry your eyes out in pain.

Browned Butter Sauce with White Wine and Shallots

Ingredients:

4 Tbsp salted butter
2 large shallots, diced
¼ cup white wine
Freshly ground black pepper

Preparation:

In a large skillet, melt butter on medium heat; add shallots and stir occasionally to make sure butter and shallots are not sticking or burning. At same time, bring a large pot of water with salt to boil.

Remove skillet from stovetop and add wine; set skillet back on stove. Add gnocchi to boiling water; gnocchi will be ready when they float to the top; about 3-4 minutes. At the same time, the alcohol from the wine will burn off and the butter will begin turning brown. Strain the gnocchi and add directly to the skillet; let cook for 3 minutes, turning the gnocchi once in the sauce.

Plate and top with freshly ground black pepper.

Makes 4-6 servings.

Mary Cokenour