Home / Articles / Food & Drink / Kitchen Witch / Spring orgy risotto
Print this Article
Wednesday, May 9, 2007 02:32 pm

Spring orgy risotto

Be seduced, have sex, and give birth to something tasty

art4085
Untitled Document Spring of 2000, northern Italy. It would be my first time, for real. It didn’t matter that I was a culinary-school graduate and had since attempted my own pizza dough (clumsy) and risotto (gummy and unseasoned). I was now in the land where it all began, and in the eyes of the Italians I was an innocent rube who knew nothing about rice and the art of risotto seduction. Like any virgin, I was nervous but ready to be schooled. Sergio, my chef instructor, assigned me to dice onions, which I did dutifully, but my efforts were less than satisfactory. “Non, continua,” he barked at my onion pile and me. “More, more.”
I looked sheepishly at my partner, Max, who was embroiled in intense mincing of parsley and fatback, equally clueless. The onions, we learned, must look like baby food and the fatback like shaving cream, all the more to make the risotto the smoothest thing you’d ever put on your tongue. It wasn’t enough to gradually add liquid to the short-grained rice over medium heat and stir, stir, stir so it would release its starch and transform into a creamy swamp. The seasonings had to be minuscule but forte, said the Italian. And you must add salt, he said, more than you think.
In the span of two hours I had rice sex and gave birth to risotto, a doubleheader that I highly recommend. Don’t worry; you don’t need fatback to make kick-butt risotto, and, with the recipe below, instead of chopping the hell out of an onion you mince leeks, which are gentler on the tear ducts. Pair them up with green garlic (a.k.a. garlic scallions), which is garlic in its prebulb stage, and you’ve got the makings of a spring orgy. Hurry, while supplies last at your farmers’ market!

Culinary questions? Contact Kim O’Donnel at kim.odonnel@creativeloafing.com.
Leek-and-Green-Garlic Risotto Adapted from Local Flavors by Deborah Madison
Green garlic and leeks:
Four medium leeks, white parts only Three large heads green garlic 2 tablespoons unsalted butter 1/2 cup white wine Salt and pepper to taste
Rice:
6 cups of vegetable or chicken stock 2 tablespoons unsalted butter 1 1/2 cups Arborio rice 1/2 cup white wine 1 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup chopped chervil, parsley, or leftover    green-garlic tops (or a combination) Zest of one lemon, finely chopped Salt and pepper to taste
Quarter leeks lengthwise, cut them crosswise into quarter-inch slices, and wash them well. Remove any tough, papery husks from the garlic, then finely chop the bulbs.
Melt the butter in a sauté pan. Add the leeks and garlic, stir to coat, then add wine and cook over medium-low heat until leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice. Have the stock simmering on the stove. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for one minute. Pour in wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then increase heat to medium and begin adding stock 1/2 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 35 minutes. Stir in leeks, cheese, and herbs. Taste for salt and pepper. Serve immediately. Makes four servings.
Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Mon
    28
  • Tue
    29
  • Wed
    30
  • Thu
    31
  • Fri
    1
  • Sat
    2
  • Sun
    3