| Time: 20
minutes to prep, 30 minutes to cook
Without question the most aristocratic of all grain
dishes, risotto becomes seductive the moment the wine
sizzles onto melted shallots, and it never lets go. Anson
Mills Carolina Gold creates risotto with the same melodic
flair as the very best imported Arborio.
Equipment Mise en Place
For this recipe, you will need a 2-quart saucepan for
the broth, a heavy- bottomed 3-quart saucepan for the rice,
a 6- or 8-ounce ladle, and a wooden spoon.
Ingredients
3 1/2 cups rich homemade chicken broth or, if you must, one 32-ounce carton low-sodium chicken broth
2 tablespoons unsalted butter
3 shallots, minced (about 1/3 cup)
1 cup (7 ounces) Anson Mills Carolina Gold Rice
1/2 cup dry white wine
1 tablespoon minced fresh thyme
1 Turkish bay leaf
1/2 to 1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1.5 ounces) finely grated Parmigiano-Reggiano
Directions
1. Heat the chicken broth in a small heavy saucepan until
it simmers. Pull the saucepan to the outer periphery of the
burner, or, if your range is electric, lower the heat
setting and keep the broth just below a simmer throughout
cooking.
2. Melt the butter in a heavy bottomed 3-quart saucepan
over low heat until it foams. Add the shallots and
sauté, stirring with a wooden spoon, until the
shallots are translucent and have nearly melted into
the butter, about 5 minutes. Add the rice, increase
the heat to medium, and sauté, stirring, until
the grains are coated with butter and have turned opaque,
about 2 minutes.
3. Add the wine, stir, and reduce to a glaze over
medium-low heat. Add 1 cup of hot broth, the thyme,
bay leaf, salt, and pepper; stir once to make sure
the grains are just covered with liquid. Cook the rice,
uncovered, at the barest simmer, until the liquid has
nearly evaporated and the rice begins to look dry.
Add an another ladle of hot broth. Continue to cook
the risotto in this fashion, adding broth as needed,
until the rice grains have expanded and no longer have
a hard starch center, about 20 minutes. Stir in the
Parmesan. The risotto should look creamy but not wet.
Taste for seasoning and serve immediately.
Serves 4 to 6
Carolina Gold Risotto with Prosciutto and Peas
Prepare the recipe above, adding 1/4 cup (1 ounce)
diced prosciutto to the shallots as they sauté.
Stir 1/2 cup (about 3 ounces) thawed, frozen peas
and a scant teaspoon of finely grated lemon peel into
the finished dish.
Serves 4 to 6 |
