Classic Italian Dish

When we talk about Italian food, the first thing that comes to our mind will most likely be pasta or pizza with our own favourite toppings, but hey, rice is also as important for the Italians, just like us (or rather me), the Asians okay? *chuckle* Well, I was "introduced" to this "Classic Italian Dish" by one of my friends, Jackson a week ago and I am now craving for it. ( Jackson, if you read this, you know what to do lah...hehe..) I never knew the existence of this special dish a.k.a Risotto till I saw him cooking it, and I was critisizing "his Risotto" while helping him grate the Parmesan cheese. Despite the criticism, I really enjoyed the dish, it was delicious! Oh yeah, by the way, Jackson learnt this from Jamie Oliver, the naked chef! Okay, so here is what you need if feel like making your own Risotto, but this is the basic one.



This is roughly how it's gonna look like in the pan, minus the shrimps

INGREDIENTS

approx. 1 litre/2 pints stock (chicken, fish or vegetable)
1 tbs olive oil
3 finely chopped shallots or 2 medium onions
½ a head of celery, finely chopped (discard any tough outer sticks)
sea salt and black pepper
2 cloves of garlic, finely chopped
400g/14oz risotto rice
100ml / 3 ¾ fl oz dry white vermouth or dry white wine
70g / 2 ½ oz butter
85-100g / 3-3 ½ oz freshly grated Parmesan cheese

METHODS

Stage 1
Heat the stock. Then in a separate pan heat the olive oil, add the shallot or onion, celery and a pinch of salt, and sweat the vegetables for about 3 minutes. Add the garlic and after another 2 minutes, when the vegetables have softened, add the rice. Turn up the heat now. At this 'crucial' point you can't leave the pan, and anyway, this is the best bit. While slowly stirring, continuously, you are beginning to fry the rice. You don't want any colour at any point (so remember, you're in control, and if the temperature seems too high, turn it down a bit). You must keep the rice moving. After 2 or 3 minutes it will begin to look translucent (wow, translucent! haha) as it absorbs all the flavours of your base (it may crackle at this point, that's fine). Add the vermouth or wine, keep on stirring as it hits the pan - it
will smell fantastic! It will sizzle around the rice, evaporating any harsh alcohol flavours and leaving the rice with a tasty essence. ( Sounds like it will taste good, right? hehe...)

Stage 2
Once the vermouth or wine seems to have cooked into the rice, add your first ladle of hot stock and a pinch of salt(add small amounts of salt to taste while you are adding the stock).Turn down the heat to a simmer (the reason we don't want to boil the hell out of it is because, if we do, the outside of the rice will be cooked and fluffy and the inside will be raw).Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes. Taste the rice to check if it is cooked. Carry on adding the stock until the rice is soft but with a slight bite. Check the seasoning too.

Stage 3
Remove from the heat and add the butter and the Parmesan, saving a little of the latter to go on top if you like. Stir gently. Eat it as soon as possible while it retains its moist texture. Serve it on its own or with a crisp green salad and a hunk of crusty bread. (Jackson "garnish" the risotto with fried minced meat but all in all, it tasted awesome)

Try cooking this dish but just remember to spare me some! hahahahaha!

*source: Jamie Oliver*