    
Greg
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| | Posted on Wednesday, October 12, 2005 - 12:25 pm EST : |   
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Risotto is simply a rice dish that has flavorings and the liquid is added to the rice slowly with some stirring to develop a creamy/sticky consistency. You can make risotto out of almost anything for flavor. A traditional Italian risotto is made from short grain rice and uses chicken stock for the liquid. It is usually infused with some good cheeses like parmigianno regianno.
The Spanish Paella is similar to risotto but made with sausage, chicken, seafood, vegetables and flavored with safron.
Last night I made something similar that was inspired by asian flavors. I took lean pork and some summer sausage diced very small (for more flavor) and seared them quickly in a large shallow pan with some olive oil, sesame oil, fresh garlic, ginger and red chili flakes. This was removed from the pan and carrots, onions, green pepper, more garlic, ginger and red pepper flakes were added. This was tossed for just a couple minutes in the hot pan. About two cups of korean rice (any short grain rice will do) were added and this was stirred in the hot pan as to slightly toast it. Chopped cabbage was added next and then the pan was deglazed by adding about 1/2 cup of white wine to the mix. The meat was added back. The trick to making good risotto is adding hot liquid slowly and cooking it with stirring just until it is absorbed. Then adding more. I made a broth from water, beef powder (a korean brand) and soy sauce. I guess it was about 5-6 cups of broth. This was added a couple ladles at a time over about 20 minutes, until all the broth was added and absorbed by the rice. The rice was tender and sticky.
Here's the final result!
Greg
- ND,
Zone "4"
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