Biker bytes: RISOTTO...eat like a king, pay like a pauper

Rice is part of the main meal, if not the main dish itself, for more than 2/3 of the world’s population. For a rather inexpensive staple, rice has tremendous nutritional value and it is eaten throughout much of the world, from all of Asia to the Latin and South Americas. Only corn is grown more as maize production feeds livestock while rice feeds people.

Rice is grown in high rainfall regions where labour cost is low. The rice grain bundles grow at the ends of 5-6 ft. stalks and are harvested annually. The most practical and economic way to grow rice is in flooded fields as the flooding discourages vermin, weeds and pest plants which do not grow well under water.

Most cooks who make risotto prefer Carnaroli, Arborio or Vialone Nano rice. These varieties of rice have the necessary properties to make a good risotto: high starch content and good capacity for absorption of liquids. The starch is what makes the rice so creamy as it is cooked. Some cooks claim that Vialone Nano is the very best rice for risotto because it is nearly impossible to overcook. Don’t bet on it !

My Risotto chef

My wife is my risotto chef and her risotto can compete with that of the best professional chefs in the world. She makes it simply, easily and it never fails. I like to think her risotto is heavenly because every grain seems like an ‘angel's kiss on the tongue,’ with each flavour packed mouthful gently, gradually ascending you to dining paradise!

Here is her

RISOTTO RECIPE for royalty

For 2 royal persons

Use CARNAROLI or ARBORIO rice. Try Vialone Nano if you ever find it.

Basic ingredients

1 diced small onion

2-3 tbs butter

1/2 cup of rice

2-4 cups chicken stock

½ cup dry white wine

2 tbs Parmiggiano grated

Optional ingredients

1 cup diced of whichever ingredient you prefer:
cooked chicken
cooked or raw squash
                                                                                    raw cauliflower
                                                                                    fresh mushrooms
                                                                                    fresh or frozen green peas
                                                                                    fresh or frozen asparagus OR
                                                                                    cooked crab, shrimp, or lobster)
                                                                   You can use any ingredient you like, but if it is raw, chop it well.

PREPARATION

1. 1. Fry the onions in olive oil and butter until the kernels start becoming translucent on their edges.
For the diet conscious, “fry” the onions in a bit of the stock instead of the oil and butter. My wife’s recipe is the “lighter” version as she is looking out for my waistline...LOL.

2.
2. Add the rice to the frying onions and stir the mixture frequently.

      3. Add the white wine and your dry ingredients (mushrooms, veggies, seafood, whatever you are using). Continue stirring. Risotto preparation requires the cook’s full and continuous attention to avoid burning the risotto.

4. Add hot chicken stock to the mixture in small amounts, a couple of tablespoons at a time.
    Continue stirring and add more stock as the rice absorbs the previously added liquid.
    Use as much stock as needed. You want the mixture to remain creamy but not too runny.
    Most likely you will use all 4 cups of stock.

5. About 15 minutes after starting the cooking, taste the rice periodically to see if it is cooked,.
    Do not overcook the rice. The Italian phrase ‘al dente’ is how it should be done. It kind of "resists" easy

biting. The rice is “just” cooked, not mushy.

6. Remove the risotto from the stove. Stir in 1 tbs of grated parmiggiano and 1/2 tbs of butter.

7. Serve immediately and call me to come over to taste it with you. I'll bring the wine!

Serve risotto in heated bowls with grated parmiggiano on the side for those who like their risotto nippier.