Figo Episode August 21

Today’s Figo episode highlights the making of a real Italian RISOTTO as well as directions on how to get your arms cut up and tank top ready in 2 minutes with my SWOLL SET!

*My recipe shows the technique of a basic risotto. My demo is the Italian mentality of “little bit of this, and a little bit of that”, but if you’d rather more accurate recipe proportions, go off of this recipe adapted from my school, the International Culinary Center. This Parmigiano Risotto is the foundation to many other risotto varieties that you an get super creative with. Some simple ideas include adding some earthy mushrooms or better yet, truffles. I’ve tried spring peas and prosciutto, different kinds of cheeses, red wine reduction with sliced cut of steak on top. The list goes on! One of my jobs at my internship restaurant at Peck in Milano, was to make the “risotto del giorno” during the lunch rush. We had a new one for every day!

-6 cups of salted water or stock (stock type depends on what kind of risotto you’re making)
-8 T unsalted butter
-2/3 C finely diced white onion
-1 1/4 C Carnaroli or Aroborio rice
-1/4 C dry white wine
-3/4 C freshly grated Parmigiano Reggiano or Grana Padana cheese
-freshly cracked pepper and salt for tasting

-Bring the water or stock to a low simmer in a pot.
-In a separate sauce pan, heat butter (4 T) or butter and oil (2 T of each) over medium heat. Add the onion and cook until translucent, about 2 minutes. Next, add the rice and cook while stirring until the rice smells slightly toasted. Don’t burn or even color the rice or your risotto will be ruined! **Add the wine and let it evaporate (I skipped this step, but don’t leave it out because wine is delicious!)

From here, set your timer (14-16 minutes). Ladle in hot salt water or stock just to cover and consistently stir until it evaporates. Repeat the ladle and stirring process until you’re at the last few minutes.

The last 3 minutes are crucial to the risotto, so add just enough water or stock so that we get a perfect consistency– not too sticky and not too watery! Taste your risotto to determine the kind of “bite” you want. When you reach that point, add the rest of the butter and cheese. Stir vigorously to create a creamy texture (Italians have made up their own word called, “mantecare” to describe this step of creating an emulsified risotto!) Add or evaporate more water if need be. Season with salt and pepper to taste and BUON APPETITO!

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