|CLASSIC pasta||risotto - easy stir|
In 1966 Vincent and Mary Price, gourmet cooks in addition to being movie stars, produced a book called "A Treasury of Great Recipes". In this padded, leather bound edition, they collected recipes from famous chefs around the world. One of these recipes was for risotto with saffron (Milanese) from the chef, at that time, of the Danieli in Venice.
The key to this approach to risotto was that it did not require constant adding of liquid and constant stirring: in other words a short form or easy-stir approach.
Here is is: you can judge for yourself if the results are what you want as compared to the more laborious add and stir method.
This recipe is for the simple Milanese version, with saffron. However, the same easy-stir approach can be used with any of the other recipes in our risotto section, just adapting when you add in those ingredients to the risotto.
Here it is: easy stir risotto a al Vincent Price:
Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add the butter. Add the onion. Cook until soft. Add the rice and stir until each grain is coated with the butter. Add the white wine. Cook and stir until it is absorbed by the rice, about two minutes. Add salt and some freshly ground pepper. Now add all the hot stock. Stir a little. Bring to a brisk boil. Cover, reduce the heat to low, and continue cooking, maintaining a steady bubble.
Cook for twenty to twenty five minutes. During this time, do give it a stir fairly often to keep it mixed. At twenty minutes check for doneness.
When it is properly al dente, with a little creaminess, it is ready. One3 slight variation at this point: if the risotto is just barely al dente, add one-half cup more of hot broth and stir this constantly for about two minutes -- this should get the risotto very creamy.
Add the saffron and stir. Make sure it stays very hot.. Stir in the parmesan, and the tablespoon of butter. Serve.