Directions
- 1In a medium saucepan, bring the chicken stock to a boil, then reduce the heat and keep it at a low simmer.
- 2In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.
- 3Add the rice to the pan and toast it for 2 to 3 minutes, coating it in the oil for a slightly nutty flavor and texture.
- 4Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it's almost dry.
- 5On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it's completely absorbed.
- 6Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
- 7While the rice is cooking, slowly grate the cheese (Parmigiano Reggiano and Pecorino Romano) and set it aside for later.
- 8After about 18 to 25 minutes (approximately 12 ladles of stock), the rice should be al dente, and the risotto should be quite thick and creamy.
- 9If the rice is not yet al dente, add more stock and continue cooking as necessary.
- 10Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper.
- 11If the risotto seems too thick, add more stock to loosen it up for a soft and creamy consistency.
- 12For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft (approximately 30-40 minutes).
- 13Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
- 14Once the onion flavor is infused, strain the liquid through a fine sieve to get the acidulated onion stock.
- 15Place the liquid back on the heat and reduce it by 75% to a thick syrup.
- 16Let the reduction cool for a minute or two.
- 17Off the heat, slowly emulsify/whisk in the diced cold butter to the liquid reduction to create the acidic butter, ensuring a nice even mix.
- 18Finish the risotto with a nice big dollop/generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese over the top.
Ingredients
- 250 g Carnaroli Rice
- 2 litres Chicken stock
- 1 tbsp Acidic Butter
- 160 g Dry White Wine
- Parmigiano Reggiano; freshly grated
- Pecorino Romano; grated
- Salt
- Black pepper
- 170 g Butter
- 30 g Onions
- 100 g White wine
- 60 g White wine vinegar
Equipment
medium saucepanlarge sauté panfine sieve
Tips
- Adding stock ladle by ladle ensures maximum control and perfect cooking of the rice.
- The acid butter technique provides a fresher onion flavor compared to prolonged cooking of onions.
- For a wet velvety consistency, the risotto should nicely settle down to a flat layer when tapped.
- The acidic butter is an added extra and not essential, but it can make your risotto stand out.
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