Kicchiri Kitchen: Basic Risotto

I am tired of steamed white rice. Are you? Then check this out.

Some say risotto requires special Arborio rice from Italy to make properly. I denounce those people. I have made risotto with Japanese rice and been amply satisfied. I have made it with Basmati rice, and been satisfied. Recently, I’ve been making it with barley, which is not even rice at all, and I have been satisfied. Barley is commonly available next to the rice labeled as 大麦 おおむぎ, and is much healthier.

Don’t let anyone fool you. Risotto is dead simple to make, and is extremely popular in Japan. You might also know it as a variety of pilaf. Here:s how to do it.

Ingredients

2 cups rice or barley (400 g)

4 cups vegetable stock, chicken stock, or reconstituted boullion / consommé cubes

1/2 – 2/3 cup parmesan or other hard cheese, grated

1 cup white wine

2 Tbsp butter or olive oil

Pinch of parsley or basil.

If you want to add anything to your risotto, like chunks of chicken or vegetables, cook them beforehand and add them back in at the last step.

1. Bring the stock to a boil and set it aside.
2. Heat a frying pan over medium heat. Heat the oil / butter.
3. Add the rice, and stir to coat it with oil. Continue sautéing for a few minutes, then add the wine, and enough hot stock to cover the grains. Add the herbs.
4. Simmer over medium-low heat until there is not enough stock left to cover the rice.
5. Add more stock to cover the rice.
6. Repeat steps 4 and 5 until you are out of stock. By this point, the rice should be cooked through. Add the cheese, any additional things you want to have in your risotto, and serve.

Serves 3-4.

Travis Love is the Hyogo Times Food / Jazz contributor. He lives in Aioi, and would love to hear from you in the comments below or via Facebook. He has never released a country music record.