Suggestions for other flavors and additions:
- asparagus in the spring
- shrimp and/or sundried tomatoes in the summer
- wild mushrooms and/or truffles/truffle oil in the fall
- Italian sausage in the winter.
- Risotto Stuffed Squash Blossoms:
- make a small batch of risotto
- allow risotto to cool until just set
- using a butter knife gently fill the squash blossoms
- close the squash blossom petals around the opening
- fill a cast iron pan with 1/4" oil, turn heat to medium
- lightly brown the squash blossoms, turning once
- NOTE you can also lightly bread them with panko crumbs or breadcrumbs with a little egg to help the crumbs adhere.
Our Risotto Recipe
- 8 cups chicken broth (you can do 4 cups broth + 4 water if you prefer)
- 4 Tablespoons unsalted butter
- 1 medium shallot, diced (you can use an onion but we prefer shallots)
- 2 cups Acquerello Carnaroli Risotto Rice
- 1 cup dry white wine
- 2 ounces freshly grated Parmesan cheese
- sea salt
Bring the broth to a simmer in a medium sauce pan over medium heat. Reduce heat to the lowest setting on your stove and simply keep the broth warm.
Melt the butter in a second 4 quart saucepan over medium heat. Once the foaming subsides add the shallots, and 1/2 teaspoon sea salt. Cook, stirring occasionally, until the shallot is very soft and translucent, about 8-10 minutes.
Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4-5 minutes.
Add the wine, stirring frequently, until the wine is absorbed by the rice. Do not let the rice dry out. About 2 minutes.
Add 3 cups of the warm broth, stirring frequently, and simmer until the liquid is absorbed. About 10-12 minutes.
Keep adding broth, 1/2 cup at a time, stirring frequently, to keep the rice from becoming dry. About every 4 minutes.
Your risotto is done when the grains are cooked through and "al dente". Stir in the cheese, salt and pepper to taste. Serve immediately.
NOTE: some people like their risotto "soupy" and some drier. So you can adjust the final amount of broth at the end to get the consistency you enjoy.
- For different flavors/types of risotto you can think about seafood where you would use fish broth instead of chicken broth. Normally we cook the seafood until ALMOST done in a separate skillet, and then add it to the risotto during the last 5 minutes of cooking.
- Truffle Risotto is easy, just add a teaspoon or two of truffle butter the last 5 minutes of cooking.
- Sautee mushrooms in butter, add them to the rice during the last 5 minutes of cooking to make mushroom risotto. You can use mushroom, or chicken, or vegetable broth.
- Saffron risotto: soak 15-20 saffron threads in the broth for a few hours (crushing up the saffron gives even more flavor).
Acquerello represents the superior form of white rice belonging to the Japonica subspecies. It combines the essential nutritional values of brown rice with the cooking characteristics of superior white rice, absorbing cooking liquids very well without being sticky.
500 gram (1.1 pound) metal tin (about 6 servings)