Risotto (all the way)

Now that the weather is turning cooler, it's time for comfort food. And a great comfort food that some people are afraid of making themselves is risotto. Here is a recipe that is not that labor intense and is another enjoyable adventure in the kitchen.

Ingredients

* 3 1/2 cups low-sodium chicken stock (homemade would be great but I won't hold it against you.)
* 8 ounces sliced mushrooms (whatever you can find or afford)
* 3 tablespoons butter
* 2 tablespoons olive oil
* 1 medium onion, diced
* 1 1/2 cups Arborio rice
* 2 cup dry white wine
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh Italian flat leaf parsley
* kosher salt
* freshly ground black pepper

Tools

* 2 heavy 2 quart saucepans (and a lid that will cover one of them.)
* 1 wooden spoon
* 1 slotted spoon
* 1 Sinatra CD (preferably Frank Sinatra Sings for Only the Lonely)

Directions

Start the CD



Heat a heavy saucepan, over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, when bubbly but not burnt, add sliced mushrooms. Sprinkle a pinch or two of salt and a pinch of freshly ground pepper over mushrooms. Saute, stirring occasionly, until golden brown. Remove the pan from the heat. Remove the mushrooms and set aside. Without rinsing the pan, add chicken stock. Bring to a simmer on back of stove and keep warm over low heat. Open bottle of white wine, pour out one glass and sip. Think about how cool it would have been to have risotto with Sinatra.

In a large, heavy saucepan, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the onion and cook until the onions are tender but not brown, about 2 minutes. Add the rice and stir to coat with the butter. Add one cup of wine and simmer until the wine has almost evaporated, about 2 minutes. Lower the flame under the saucepan to medium and add 1 1/2 cup of warm stock, stir and cover with lid, about 7 minutes. This is heresy for risotto purists but what the hell, they're not in your kitchen. Take another sip or two of wine and begin singing along with Sinatra.



After appx. 7 minutes uncover saucepan and add 1/2 cup of stock and stir, allowing stock to be absorbed. Every 3 or 4 minutes add an additional 1/2 cup of warm stock to be absorbed, until the rice is tender to the bite and the mixture is creamy - this will take about an additional 15 minutes. You may or may not have stock left over - this is not a problem. (You should be listening to the cut Blues in the Night if you've timed your risotto correctly but it's no great shakes if you're not. Again, you're listening to Sinatra, making a great risotto and you've probably finished your glass of wine. Reward yourself and have another.)

Once your risotto is creamy and tender to the tooth, as they say, remove the pan from the heat. Stir in the Parmesan, the remaining butter, chopped parsley, salt and pepper (for added decadence, swirl in a tablespoon or two of sour cream. For real decadence, add a drizzle of truffle oil. For pure decadence, have a third glass of wine.) Cover the saucepan.

At this point, the cut 'Guess I'll Hang My Tears Out to Dry' should be playing and you should be well into your cups. Set the table and quickly call whomever you deem worthy to share the risotto with you - Sinatra and risotto will not wait for everyone. Transfer the risotto to a serving bowl.

Serve and have additional grated Parmesan and fresh cracked black pepper available.