Basic Risotto - chicken

Method

• Pour the stock into a 2-quart saucepan and keep it hot over low heat.
• (The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente.
• To achieve that, you are actually coaxing the starch gently out of the grains of rice.
• Adding cold stock to the risotto may cause the surfaces of the rice grains to seize up and seal in the starch, instead of releasing it into the liquid.)
• Heat the olive oil in a wide 3- to 4-quart braising pan over medium heat.
• Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes.
• Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes.
• Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
• Stir in the rice and continue stirring until the grains are coated with oil and toastedthe edges become translucent1 to 2 minutes.
• Pour in the wine and let it boil, stirring the rice, until evaporated.
• (Since the rice kernel is 98 percent starch, the acidity in the wine balances and imparts flavor to the rice kernel.)
• Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice.
• Bring to a boil, then lower the heat so the stock is at a lively simmer.
• Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir.
• Continue cooking, pouring in the remaining hot stock in small batcheseach addition should be just enough to completely moisten the riceand cook until each batch of stock has been absorbed.
• Stir constantly until the rice mixture is creamy but al dente; this will take 16 to 20 minutes from the time the wine was added.
• When in doubt, undercookrisotto continues to cook, even after it is removed from the heat.
• Adjust the level of heat throughout cooking so the rice is simmering very gently.
• The total amount of stock you use may vary for several reasons: the type of rice you are using, the shape and size of the pan, and the desired texture of the finished risotto which can be quite dense, or soft and runny, depending on your personal taste.
• If you like a creamier risottocalled allonda, or wavelike in Italianstir in a little more stock once the rice is al dente, but do not cook the rice any further.
• For a denser risotto, keep the rice over the heat and cook until the last addition of stock has been almost entirely absorbed by the rice.
• There is a general rule that risotto with seafood is looser and risotto prepared with meats, game, and mushrooms is more dense, but ultimately it depends on your taste and preference.
• Remove the pan from the heat; stir in the butter and green parts of the scallion until the butter is completely melted.
• Stir in half the grated cheese, taste the risotto, and add salt, if necessary, and pepper.
• Always ladle risotto into warm, shallow bowls and serve immediately after finishing.
• Either top each serving with some of the remaining grated cheese or pass the cheese separately.
• Heat 2 tablespoons extra-virgin olive oil in a wide skillet over medium heat.
• Add 2 cloves garlic, sliced, and shake the pan until the garlic is lightly browned.
• Slide in 2 cups halved cherry tomatoes and stir gently until they are juicy.
• Toss in a handful of shredded fresh basil, remove the pan from the heat, and set aside.
• Prepare the Basic Risotto, stirring in the sauteed cherry tomatoes halfway through the cooking.
• Remove the pan of risotto from the heat, and stir in 1 1/2 cups of cubed fresh mozzarella (preferably mozzarella di bufala) along with the grated cheese and butter.
• Add a generous pinch of saffron threads to the stock before placing it over the heat.
• Scrub 12 to 16 hard-shell clamsthe smaller the bettersuch as littlenecks, Manila, or butter clams, the smaller the better.
• Tuck the clams into the rice about 5 to 6 minutes after the first addition of stock, and continue as described in the Basic Risotto recipe.
• Pour one cup of the hot stock called for in the Basic Risotto recipe over 1/2 cup dried porcini mushrooms in a small bowl.
• Let stand until the porcini are softened, about 20 minutes.
• Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheese-cloth.
• Pour the strained soaking liquid into the remaining stock.
• Rinse the soaked mushrooms thoroughly to remove any sand and grit.
• Drain the mushrooms well and chop them fine.
• Cut 12 ounces to 1 pound of boneless skinless chicken breasts into 1/2-inch cubes and season them generously with salt and pepper.
• Heat 2 tablespoons extra-virgin olive oil in a wide skillet.
• Add the chicken cubes and cook, stirring, until lightly browned on all sides, about 3 minutes.
• Scatter 3 cloves garlic, sliced, over the chicken and stir to mix.
• Add 3 cups sliced trimmed mushrooms (all one type or assorted) over the chicken and cook, stirring, until the mushrooms are wilted and lightly browned, about 4 minutes.
• Remove from the heat and set aside.
• Prepare the Basic Risotto, using the mushroom-enriched stock and adding the chopped dried porcini along with the onion.
• Stir in the chicken-mushroom mixture about two thirds of the way through the cooking.
• Trim, wash, and slice one medium leek as described on page 80.
• Completely shell 1 pound medium shrimp and devein them.
• Cut them in half crosswise.
• Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat.
• Scatter the leek over the oil and cook, stirring, until tender, about 4 minutes.
• Increase the heat under the pan to high, toss in the shrimp and cook, stirring constantly, until bright pink and seared on all sides, about 2 minutes.
• Remove from the heat and set aside.
• Prepare the Basic Risotto, stirring the leek and shrimp into the rice in the last 2 minutes of cooking.
• Prepare the Basic Risotto, adding 4 cups shredded radicchio leaves (preferably radicchio Trevisano) to the pan after the wine has evaporated.