I knew there were a lot of different rices but had no idea how many. I might have guessed 20 or 30. I decided to google it and according to WikiAnswers there are 140! I was a little off on my guess. Of those 140 I have a whopping 4. I decided to take a photo of all 4 to show the differences. Jasmine and long grain are pretty hard to tell apart. They are the top two. Bottom left is the Arborio, used for Risotto and bottom right is Calrose.
For "R" Week in the Food A-Z project not only did I make Rice, I made Risotto. I should get bonus points for making something with two names that start with R. I used a recipe for Lemon Risotto that I found on Food Network. I followed the directions for the most part. Only substitution I made was using chicken stock instead of vegetable stock. Is stock the same thing as broth? I'm not sure. They had vegetable broth but no stock at the store so I decided to just get chicken stock. I also chopped the shallots and celery by hand rather than using the food processor.
This is only my second time making Risotto so I'm still pretty new at it. I think I liked the flavor of the first risotto I made which was a gorgonzola risotto. Gorgonzola makes anything taste better if you ask me. Both times I undercooked it a bit. I think I will need to practice making it a few more times.
* 2 shallots, chopped
* 1 rib celery, chopped
* 1/4 cup unsalted butter
* 1 tablespoon olive oil
* 1 1/3 cups risotto Arborio rice
* Approximately 1 quart chicken stock
* 1/2 unwaxed lemon, zested and juiced
* Needles from 2 small sprigs fresh rosemary, finely chopped
* 1 egg yolk
* 4 tablespoons grated Parmesan, plus more, for garnish
* 4 tablespoons heavy cream
* Good grating black pepper, preferably white
* Maldon or other sea salt, to taste
Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in.