This risotto recipe was written up for a unique ”Zoomsotto” visit with Penny, Thüring, Mary and Ted in May 2020, while we were all sheltering in place – in Gainesville, Basel and Los Angeles. This was the time of a planned/cancelled visit to Sicily. We cooked and ate “together”, connecting across time zones and continents with laughter, conversation and appreciation.
I first learned about risotto from Adele Barbini in her tiny, lively restaurant in Trevi. She introduced the measure, “un pugno” (a fistful, of rice or of pasta) and the notion that the rice might like a bit of wine. She was a welcoming teacher and set me on my cooking journey.
The garden has benefitted from the quarantine, so our risotto was made with fresh zucchini flowers, while Penny used spring asparagus in Basel and Mary, celery in L.A.. We cook this soothing dish regularly with family and friends, so it comes to the table layered with warm memories, memories now richly joined by the Zoomsotto experience.
Risotto/Zoomsotto
6 servings. We use organic ingredients as possible, but what you have on hand will be great. Leftovers are good, can become rice croquets, aka supplì al telefono. Adapt as needed.
Ingredients
1.5 cups of Arborio rice, rinsed
1 T + good olive oil
1 minced shallot (or small onion or scallions)
½ cup white wine (optional, can just increase the broth/water)
5-6 cups of vegetable broth, heated (homemade or bouillon or even miso broth)
Optional touch of saffron and/or a pinch of sweet curry
1 – 2 T of butter
Grated Parmesan (or other cheese; we were in isolation, after all)
Salt and pepper to taste
Optional – Something you are adding in: e.g., zucchini blossoms, lemon, celery, radicchio, tomatoes, artichoke hearts, sautéed mushrooms…)
1. In a heavy pan, sauté the shallot in the olive oil and 1 T. butter until it colors slightly.
2. Add the rice and stir/coat for a few minutes. Add the wine and stir/deglaze as it absorbs.
3. Add heated broth in ½ cup portions and stir to keep from sticking until rice is cooked and creamy but still a bit firm. (20-30 minutes). If you run out of broth, add water. Your optional ingredient goes in here, after some liquid has been incorporated.
4. As the risotto gets close to finished, stir in other 1T butter and some of the cheese. Salt and pepper to taste.
5. Serve with grated Parmesan and a beautiful green salad. Enjoy Gathering.