Risotto is like a white canvas. It's a creamy and satisfying base which allows itself to be painted by a chef's imagination. It's not something I like to have too often, but it's certainly a dish I look forward to making. And each time, I like to re-create it, as I would a painting, with a new combination of ingredients. Dried mushrooms develop an unmistakable earthy flavor which I think is perfect for flavoring a creamy risotto. In this one I added a creamy, garlicky boursin cheese just before serving it!
Risotto cookery is not hard – but you do have to follow a few rules. 1) You must use a very starchy rice (arborio) that will develop that typical creaminess that risotto is renowned for. 2) Don't walk away from your risotto. You must be able to stay with it through the cooking process. Those of you with commitment issues might want to try an easier dish! 3) Risotto should be served immediately for best texture. I wouldn't serve a risotto to guests that is older than 15-20 minutes. (although I have found that microwaving the next day with a little water, does bring it back a lot of its creaminess… but don't tell anyone!)
Recipe after the break:
This article appears in Jul 15-21, 2009.