I’m contributing risotto to Thanksgiving dinner, and I could not find my piece of paper with the recipe on it! Good thing I posted it online a couple of years ago. Here’s a repost of that post with not only the recipe but how I came to make the best risotto in the entire world.

People often ask me about this recipe because my risotto is FUCKING AMAZING. I keep telling them that the whole thing was a work in progress and the ability to make it exactly like mine depends on several factors, including location. But still, I am not one for keeping amazing food a secret.

First thing I will say is that anyone who doesn’t know jack about risotto should first find the Good Eats episode wherein Alton Brown explains how to make it. It’s called Do The Rice Thing. You don’t need to watch it so much for the recipe, but for his explanation of technique. I try to explain technique and people look at me funny.

The basic recipe comes from Alton, of course, and you can find it here. I do not put in asparagus and random wild mushrooms. I do not use dry white wine. I do not use onion, lemon zest, or nutmeg. I do use the rice, tho!

Here is my recipe, modified from Alton’s:

6 cups chicken or vegetable broth, stock or Pot Liquor
1 cup Barbadillo Oloroso Sherry
2 tablespoons unsalted butter/duck or bacon fat
Kosher salt and freshly ground black pepper
2 cups Arborio rice
1-2 cups mushrooms or anything you’d like to try
1 cup meat of some kind
2 ounces grated Pecorino Toscano Fresco

In an electric kettle or medium saucepan with a lid, combine broth and sherry and heat just to simmering. Keep warm. In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter/fat. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the sherry and broth just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. I usually have to pour in about 4 – 5 times. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed.

After the last addition of liquid has been mostly absorbed, add the mushrooms and whatever else and stir until risotto is creamy. Remove from the heat and stir in the cheese. Taste and then season, to taste, with salt and freshly ground black pepper.

Interested in the long journey between Alton’s recipe and mine? Continue reading “My World Famous Risotto Recipe” →