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food, drink, monkeys, and beats from the dairy air of mondovi, wisconsin, the streets of minneapolis, and the sands of bondi beach, australia
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AIM is pntyrdr1 Email Seppo: kris dot sipe at gmail dot com
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 Sufjan Stevens - Come on Feel the Illinois
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Wednesday, June 16, 2004
Risotto Magic Magic???? you ask... No, not the traditional rabbit from hat, or disappearing White Tiger, but the magic of love. Skip the vulgarity of the magical removal of garments. Risotto is a magical food in that in the preparation itself, and in the end result. The effect is that of warmth and comfort, and a unique sensory experience. In other words, chicks dig it! I actually never made risotto as a chef. It is such a long and dedicated process, that I don't know exactly how a chef would serve it, unless it was a group dining situation. Maybe they use a trick I don't know about.  I first started making the dish when I received a Risotto and Pilaf book from my girlfriend for Valentines day. After some experimentation, I got the whole process down. My basic recipe is vegetarian (unless you use chook stock), but feel free to change it however you like. Add sausage, chicken, ferret, whatever you like. Once you get the basics down, you have an obligation to experiment (after dinner as well, meow). You can also experiment with herbs. I use rosemary in almost everything, because I love it. It reminds me of the evergreens back in Minnesota, and it has the most wonderful aroma ever. The final step of adding the egg yolk and lemon mixture is not traditional, and has been stolen from Nigella Lawson. After reviewing her DVD for Allzone4, I gave her idea a shot, and I think it really adds something... mmmm... Nigella...
Make sure you take your time in making risotto. Keep stirring, and add just a bit of liquid at a time. Use the time to chat, and enjoy a glass of wine. Just make sure to get down to business later on. Do me proud boys and girls.  Ingredients:
2 Tablespoons Olive Oil 250g Aborio Rice 1 Cup White Wine (I use sauvignon Blanc) 2 Cloves Garlic 1 Large Onion 6 Cups Chicken or Veggie Stock 100 Grams Button Mushrooms 100 Grams Shitake Mushrooms 2 Sprigs Rosemary 1/2 Bunch Coriander (Cilantro) 1/2 Cup Butter 1 Cup Grated Parmesan Cheese 1 Egg Yolk 1 Lemon Ok... Start off by getting your stock ready. If you are ambitious, you can make some homemade chicken stock. While I generally use fresh ingredients, I just don't have time to make my own stock anymore, so I use a really nice powdered stock you can get here in Australia called Vegata. You can use either vegetable or chicken stock. In the US, Swanson makes a decent canned chicken broth, which you can get in large cans. Whether you are using canned broth, home made stock, or following the directions for the powdered stock, you should get a pot to simmering with about 6 cups worth before you do anything. Next, finely chop up the garlic and chop up the onion medium fine. Put about two tablespoons of olive oil in a medium sized pot and get it going on medium high heat. Add your garlic right away. In a perfect world, you would sweat the garlic at a medium heat, but I use the garlic to figure out when my oil is hot enough to get kickin' yo! Once the garlic is bubbling around, add your onion, and start stirring. Let the onion and garlic saute for about 5 minutes, stirring occasionally. Next add your rice and stir. The rice will go translucent on the edges and have a cute little white spot in the middle. When this happens, add your wine and stir. Once the wine is absorbed, you are ready to start the magic. Add one ladle full of the simmering stock to your risotto and stir. Once the stock has been absorbed (usually about 2 - 4 minutes) add another ladle full. You will continue this process for about a half hour.  If you have a cute friend over (let's say Mischa Barton), you can have them stir while you get the rest of the ingredients ready. If you are all alone and simply have the soundtrack to the OC on in the background and are DAYDREAMING about Mischa Barton, then it's ok to stop stirring once in a while to prepare the rest of the goods. Firstly, chop up your rosemary and coriander... not to fine though, you want it to have some depth. Next chop up your mushrooms. Grate your Parmesan. Make sure you grate your own, this makes such a huge difference. That cardboard shit in the bag is worthless, you might as well throw in some wood chips... and do NOT use that Kraft powdered shit in the green can. Cheese and powder only mix with Mac and Cheese, obvs. Finally, slice up those mushrooms, and you are ready.
The trick to risotto is that after the first twenty minutes you will need to start tasting your concoction, yo. This is a good time to add your mushrooms as well, as they will take about 5 to 10 to cook. When it gets to the point where it is creamy, but the rice has a slight "bite" (firmness) you are ready to finish things off. Make sure you still have a bit of liquid left as well. Risotto should be creamy, not sticky. Turn down the heat to low. Add your butter first, and make sure it is all melted and stirred in well. Next, add your egg and lemon mixture, and your herbs, and stir in. Also add a bit of cracked pepper. Finally, turn off the heat and stir in the cheese. Spoon into bowls and finish off with a drizzle of olive oil and a small sprig of rosemary, and let the magic happen. 
... Seppo 11:38 am...
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