Faux Risotto: Don’t Stir The Pot

I vaguely remember discovering this technique about ten or fifteen years ago in the dining section of the New York Times. I believe it can be attributed to Gray Kunz, who was the head chef at L’Espinasse in New York City at the time.  

This method produces creamy rice without having to stir constantly. The end result is not as refined as traditional risotto, but it is an acceptable and time saving alternative for use in recipes such as Italian rice balls, risotto cakes, etc.

Rice Balls Made from Faux Risotto

Rice Balls Made from Faux Risotto

Faux Risotto Rice Cake with Seared Scallop

Faux Risotto Rice Cake with Seared Scallop

It can also be served as a quick and hearty meal by adding precooked meats and vegetables. My personal favorites are blanched broccoli florets and crumbled pieces of bacon.  I also like to substitute cheddar cheese for the parmesan with the broccoli-bacon combination.

Faux Risotto with Broccoli, Cheddar, and Bacon

Faux Risotto with Broccoli, Cheddar, and Bacon

Ingredients:

  • 1 cup Arborio rice
  • A scant 2/3 cups dry white wine
  • 2 cups chicken stock
  • 1 tablespoon butter
  • ¼ cup grated parmesan cheese

 

Place the rice and wine in a small sauté pan. Bring the wine to a lazy simmer over low heat. Continue to simmer until all of the wine has evaporated. Do not stir the rice at any time during the cooking process.

Rice simmering in wine

When the wine evaporated, gently add hot chicken stock into the pan. Be careful not to disturb the rice. Bring rice-stock mixture back to a lazy simmer.

Rice Simmering in Stock

Continue simmering until all of the stock has been either absorbed by the rice or evaporated. Remember; do not stir the rice anytime during the cooking process.

Once all of the stock has been absorbed, remove pan from heat. Stir in one tablespoon of butter and the parmesan cheese.

If serving as a separate course, add any combination of precooked meats or vegetable after the butter and cheese has been added. Serve warm.

If preparing rice balls or risotto cakes, spread rice mixture evenly across a small roasting pan or baking dish. Cover and set in the refrigerator to cool until you are ready to use.

Enjoy.

Advertisements

Tags: , , , , , , , , ,

Categories: How To, Rice

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

from scratch club

{making} food matter together

CRAZY about TUSCANY

... have fun !!!

Chocolate & Zucchini

Recipes and Reviews from Monmouth County, NJ

David Lebovitz

Paris based chef baking and writing cookbooks

The Tuscan Gun

Recipes and Reviews from Monmouth County, NJ

%d bloggers like this: