Risotto

Directions

1. 1
   Make stock Combine stock ingredients in a 4-quart stockpot and bring to a boil over medium-high heat.
2. 2
   Reduce heat and simmer 15 minutes.
3. 3
   Reduce heat to the lowest setting to keep stock hot but not evaporating.
4. 4
   Meanwhile, cook aromatic and toast rice In another 4-quart pot, heat the olive oil over medium-high heat.
5. 5
   Cook onion until translucent, stirring, about 2 minutes.
6. 6
   Add rice and cook, stirring, until just starting to turn translucent (rice will start making a clicking sound), 1 to 2 minutes.
7. 7
   Reduce heat if onion begins to brown.
8. 8
   Add wine and stock Pour in wine and cook, stirring, just until absorbed (rice should still be wet and glistening, not dry).
9. 9
   Using a ladle, add 1/2 cup hot stock to the rice.
10. 10
    Stir constantly with a wooden spoon, at a moderate speed, until about three-quarters of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon).
11. 11
    Continue adding stock 1/2 cup at a time and stirring frequently until rice is almost translucent (the rice should be al dente but not crunchy, and liquid is creamy in consistency).
12. 12
    As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesnt overcook (you may not need to use all the broth).
13. 13
    The process should take 20 to 25 minutes total.
14. 14
    Finish and serve Stir in the butter until completely melted (this is called mounting), then stir in cheese and season with salt.
15. 15
    Garnish with parsley and pepper and serve immediately.
16. 16
    Trim 1/2 pound mixed wild mushrooms (such as oyster, shiitake, and hen of the woods) and halve if large.
17. 17
    Heat 2 tablespoons extra-virgin olive oil in a large skillet over high heat.
18. 18
    Add half the mushrooms and cook, stirring occasionally, until golden and tender, about 7 minutes.
19. 19
    Season with coarse salt and freshly ground pepper and transfer to a bowl.
20. 20
    Repeat with 2 more tablespoons oil, remaining mushrooms, and more salt and pepper.
21. 21
    Keep warm until ready to serve.
22. 22
    Follow the above recipe, using the same proportions of ingredients, but substitute farro for the rice to make risotto (including the stock) and cook for about the same amount of time; the farro should be tender but still firm to the bite (the indentation in the grain will have puffed up).
23. 23
    Serve, topped with mushroom mixture.
24. 24
    Never rinse the rice, since the starch is essential to the dish.
25. 25
    Do not rush the process or skip any steps, since each one contributes to the final outcome.
26. 26
    Saute the onion until golden (but not browned, or it will be bitter), toast the rice until nutty and fragrant, cook the wine until it has completely absorbed, and then gradually add the stock, allowing each addition to be almost absorbed before adding more.
27. 27
    When adding the broth, stir frequently to ensure even cooking and to help coax the starch out of the rice.
28. 28
    You can certainly step away for a minute or so now and then, but be sure to scrape across the bottom of the pot when you resume to make sure that nothing is sticking (and then scorching).
29. 29
    Dont stir too vigorously, or the risotto can become slightly gluey; stirring too slowly or infrequently will make it watery.
30. 30
    Dont overcook; the rice is nearly done when it has just a small, firm bite in the center, and this is the point that you should remove the pot from the heat.
31. 31
    The rice will continue to cook, so you dont want to take it too far.
32. 32
    If desired, you can adjust the consistency by thinning the risotto with a bit of stock after the butter and cheese have been added.