Pilaf shmilaf

Tonight I'm inspired by none less than my very own dinner plans. What am I having, you ask, that causes me to run to my computer posthaste to inform the world at large (well, a small part of it, at least) of my dining activities?

I am having a mushroom risotto stuffed green bell pepper.

That's a mouthful, both in the eating and in the typing.

Risottos are, in my opinion, fabulous. They're easy, they're delicious (when done right, of course), and can actually be used in a number of different ways.

Let me pause to give a bit of clarification. Risotto is not, in fact, synonymous with rice. Rice need not come anywhere near this dish. The term risotto refers to a cooking method, using low heat to slowly cook the (starchy) item of choice, gradually adding liquid as you go.

Rice just happens to be very well suited to this particular activity. It's packed full of starch, is pretty cheap to come by, and goes with just about anything else that you have lieing around in your kitchen.

So what's the deal with the starch? Risotto is without a doubt known for it's creamy, rich texture. This is caused by thickening, and thickening is caused by starch. How you ask? For this we look at the other part of the equation - the low, slow cooking style. As you cook the rice (or whatever else you've got in that pan), the starches leak out into the liquid and eventually absorb enough that they blow up. This sends tiny bits of starch all over the place which thickens the whole mess to a deliciously rich consistency.

I've heard people say that they'll get their first impression of a risotto just by looking at what dish it's served on. The proper consistency is not too thick, not too thin (descriptive, I know). It shouldn't hold its shape like play-doh, but it shouldn't run all over the plate, either. It should shmooze lightly (official culinary term, that one) after it's dropped, but should stay in the general location. If a chef will serve a risotto on a plate, (s)he is showcasing that perfect consistency. A bowl, on the other hand, might be a way to sneak an overly-runny product out of the kitchen.

As for an actual recipe, like I said - you can throw in about anything that you like. I'll give you something to go by, though.

Mushroom Risotto

Oil, for pan
1 clove garlic, minced
1/4 c onion, diced
1/2 c Crimini mushrooms (baby portabellos)
1 c White basmati rice (the standard stuff)
Stock*
Milk (or dairy product of your choosing, up to heavy cream)
1/4 c Mozzarella cheese
2 T Parmesan cheese
1/2 T Butter
Salt and Pepper to taste

Saute garlic and onions in the pan. Add mushrooms and cook down (cook out any water that comes from the mushrooms).

Lightly saute the rice*. Add just enough stock to cover the rice, and continue to cook, stirring regularly. As stock reduces, add more (just enough to cover with each addition). Use milk (or other dairy) for the last addition.

When risotto is finished, remove from heat and slowly stir in cheese (cheese does not like to play with very high heat). Finish with butter, salt, and pepper.


Told you it was simple. A few notes, though.

On stock - I've heard that 3 cups of stock per 1 cup of rice is the proper amount. In my personal experience I've never had this come out to be exactly true (in fact, I often use much more than this). As a rule I like to keep 5 cups of stock (heated, of course) on hand and add as needed. I finish with maybe 1/2 cup of milk, although you could use more (reducing the amount of stock accordingly) if you want.

On sauteing - When it comes to risotto cookery, it's all about the starch. Stirring helps to release starches, and to make sure that you get the full thickening power that's available to you. Sauteing rice actually helps to lock in starch and to keep the grains separate (which is great for a pilaf). Sometimes I saute, sometimes I don't. I haven't noticed a huge difference. Although, I've never tasted two batches side by side to compare, which is often the only way that you'd be able to tell anyway. Proper stirring and other methodology is what's really going to give you that creamy consistency that you're after.

So, like I said before, there's more than one way to serve your risotto (rice or otherwise). It's fine on its own as a side or even an entree. You can take a note from me and use it as a stuffing (tomatoes, peppers, even meats). And, of course, there's the perfect use for leftovers. Frying. To be honest, I'd make up a batch and let it sit overnight just for this. Risotto fritters. Feel the love.

Equally simple, and equally delicious. Also great for parties and the like where you want to do as much as you can ahead of time so that you're not completely burnt out when you're supposed to be having fun. Make your risotto of choice. Move immediately to a cool baking sheet and store in the refrigerator (this has the same effect as running hot water over pasta - it will help to stop the cooking process). Let it sit and firm up. I'd suggest overnight for ease, but if you're in a rush you can check it as you go. The more spread out it is, the quicker it will cool down and firm up.

Once it's ready, form the risotto into patties. From here, it's the standard breading schtick - dredge in flour, a quick dunk in egg wash, and breaded with [enter your favorite breading here]. Breadcrumbs, panko, greated parmesan cheese... anything that'll stick and sounds like it's a good idea.

These guys can either be deep fried (I'd try at 375 - just need to reheat and brown up the crust), pan fried, or even baked for those of you who think "fry" is a four letter word (all good things in moderation, I say).

Sick of rice? Try for potatoes (sweet variety included). I'm actually of a mind to try out a dessert risotto based on bananas (nothing too ripe, or all the starch will have turned to sugars). I never claimed sanity.

Though you may not have given it much thought in the past, risottos can be easy, versatile, and delicious. I can't speak for everyone, but those are three words that I like to hear when it comes to my food.