Risotto must be Italian for ‘love,’ because a good Risotto craves the tenderness and care given to a newborn baby. Risotto is not like a soup where you can just throw everything in one big pot, walk away, and come back later to great flavor. Risotto requires the constant attention of a gentile hand; it’s really a food you have to pour your heart into.
And as a reward for all your devotion, Risotto gives back. What you put in is what you get, and attentiveness means a warm, rich, and creamy rice confection in a pot. Don’t get me wrong, Risotto is not a hard food to make by any means, but know for the best outcome, you won’t once step away from the stove. And why would you want to… That constant, rhythmic turning is meditative after a long day. It’s a way to slow down, breathe, and connect with your food.
For this Risotto, I used Welch’s Grape Juice, which adds a rich purple hue to the rice, as well as deep and dimensional flavor. Speaking of Welch’s, they are offering $50 worth of Welch’s Juice to a blog reader. Make sure you enter- the deadline is tonight at midnight. Good luck!
- 6 Cups of Vegetable Broth
- 3 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 2 teaspoons of minced fresh Rosemary
- 4 Garlic Cloves, minced
- 1 ½ Cup of Arborio Rice
- ½ Cup of Welch’s Concord Grape Juice
- 1 Tablespoons of Balsamic Vinegar
- ½ Cup of fresh Parmigiano-Reggiano cheese
- Salt
- Pepper
- Warm the Stock in a large pot on the stove until it comes to a boil. Reduce the heat to low, and keep it warm by covering it with a lid.
- In a second large pot, heat the Butter and Olive Oil over medium heat on the stove until the Butter has melted but not browned. Add the Rosemary and Garlic, sautéing them until the Garlic browns and the Oil takes on a green color.
- Add the Rice to the Oil and stir for one minute until the Rice has warmed. Then, pour the Grape Juice and Vinegar over the Rice. Continue stirring for two minutes until the Vinegar smell begins to dissipate.
- Using a soup ladle, scoop a ladle-full of warmed Stock and pour it onto the Rice. Stir frequently, and when the liquid appears to be absorbed, add another ladle of Stock to the Rice. Still using medium heat, be careful that you don’t let the Rice burn. Continue doing this until the rice is creamy and soft, forming the Risotto. The key to a good Risotto is the constant stirring so that the liquid is evenly absorbed, so make sure the recipe is your focus.
- Turn the heat off, and stir the Parmigiano-Reggiano into the rice until it has completely melted. Add Salt and Pepper to taste.
- Serve immediately with extra Parmigiano-Reggiano to top the dish. The Risotto stores and reheats easily in the microwave for up to 5 days.
My mouth is literally watering… Will try this recipe tonight for sure (especially that I am SO disappointed by Spring right now, since it started snowing again.) Anyway, great post as always
Cheers