We have Jane back in the Gilmore Park Church Community Kitchen to lead the kitchen. Jane demonstrated how to make fresh pasta here, here and here. This time Jane showed us how to make Risotto, an Italian rice dish.
According to Jane, she only learned that there are different rice for different rice dish during her stay in Italy. There are rice for salad, rice for soup and rice for risotto. For Risotto, one has to use Arborio or Carnaroli rice. It is important NOT to wash or rinse the rice to retain the starch on the rice to create a creamy Risotto. For Richmondites, you can buy Arborio rice from Papi’s in Steveston Village.
Risotto is an Italian rice dish which is very creamy. You can flavour risotto with mushroom (preferably dried ones), asparagus, shrimp, meat sauce or as far as your imagination can go. For demonstration, Jane made a Shittake Mushroom Risotto and an Asparagus Risotto. The above is the Shittake Mushroom Risotto.
The above is Asparagus Rissoto. It is the type of rice and the method of constantly stirring the rice in broth which makes the Risotto so creamy.
- Arborio rice (a handful per person)
- Butter (a tablespoon for flavour)
- Olive oil (enough to coat the bottom of pan)
- Onion, minced (a teaspoon per person or more if preferred)
- Broth or water
- Freshly grated Parmesan cheese