Risotto is a perfect Italian dish that has such a creaminess and flavour.
Some will think of this as rice but it is so much more.
This is a versatile rice dish with an interesting history. It’s nutritious and can be prepared to suit any taste. Also known as a staple in the Italian diet, risotto has become a popular food around the globe with some special techniques. This delicious dish can be prepared with a variety of ingredients, including cuttlefish ink, quail, and truffles. In the recipe below, we’ve created it with carrots.
In addition, the recipe and cooking video below gives you the secrets to the best risotto recipe from 40-year veteran professional chef Dario Tomaselli who also trains up and coming chefs in Italian cuisine. The risotto recipe we show you here is paired with homemade juicing recipes created by Rich Life Strategist & Health Advocate Anita Heidema.
Dario created this recipe during his time at Toronto restaurant Oro. Besides, it received rave reviews from Food Writer, Joanne Kates “luxury for the taste buds, and Chef Dario Tomaselli is a food star“. Oro was rated one of the Top 10 restaurants in Canada and this risotto recipe was at the top of the list from the start.
Anita Heidema looks for healthy ways to eat by adding nutrition to all the dishes Passion Is Cooking creates and shows in their cooking classes for households and corporations around the globe. And Cooking classes can be private corporate classes, private personal classes, or one of our scheduled classes every week.
Tip to Making the Best Risotto
The main thing to remember when making the perfect risotto is to toast the rice slowly to release the starches and create a creaminess. Using a top product always adds to the quality as well which we often talk about in our What’s Stirring community and International Dinner Club members.
We have experimented with the cooking techniques from Dario’s experience and Anita’s healthy suggestions to create some incredibly flavourful dishes. There are more recipes as always to come.
Here is one example is where you can be creative and use mung beans or barley as a healthy option for risotto. Look at our cooking segment on ABC First Coast Living Network where we share the barley option and toast the barley like you would a risotto car.
- 1 litre vegetable stock
- 500 ml fresh carrot juice
- 50 ml extra virgin olive oil
- 1/2 onion, finely diced
- 400 grams carnaroli rice
- 200 ml dry white wine
- 40 grams Parmigiano Reggiano
- 150 grams Dry Porcini (Hydrate in warm water)
- 1 small bunch, fresh baby kale (stem removed)
- 1 lemon, zest and juiced
- 1 anchovy filet
- salt and pepper
- In a medium saucepan, bring vegetable stock and water of soaked porcini mushroom to a simmer and keep warm.
- In a large saucepan, heat olive oil, add finely diced onions, and cook over moderate heat. Add hydrate chopped porcini mushroom and cook for about 2 minutes.
- Add the rice and allow to taste at a very low heat for about 2 minutes (until slightly milky in color).
- Add white wine, stirring until the liquid is absorbed. Stir in the hot stock, one cup at the time, stirring constantly by adding more stock once it has been absorbed, between 17 to 20 minutes.
- The rice should be of creamy consistency all’onda (wavy).
- Remove from stove top, add the raw carrot juice and begin the mantecatura (riscotto) by adding the parmigiano and butter, season with salt and pepper and stir until creamy consistency.
- In a large bowl, combine the lemon juice, lemon zest finely chopped anchovies, and olive oil. Whisk it together obtaining simple vinaigrette, add the baby kale to the vinaigrette, toss gently, and adjust seasoning if needed
- Served the warm risotto on a warm plate, top it with the crispy kale salad and serve immediately.
- Buon Appetito.
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