Kitchen Newsletter Target Date: 10-05-17 Title: RISOTTO Constant Contact Name: OCTOBER 5, 2017 - MASTERING RICE & RISOTTO In This Issue: INTRO MASTERING RICE & RISOTTO Three words. Creamy, silky, risotto. This velvety rice dish has been a crowd favoritefor centuries . . . and for good reason! Yes, it requires patience, but, in return, it delivers delicious, mouth-watering results.Fall is our preferred time to prepare a hearty batch of risotto -- it’s a great comfort-style food perfect for transitioning into the new season. After mastering risotto basics, you’ll find that it’s a great dish for improvisational cooking. IN THIS ISSUE, we explore some rice basics, then present three different risotto recipes that are sure to comfort and warm everyone at your table. all about rice Rice is frequently categorized by its size and shape: long-grain, medium-grain, and short-grain. The two starches that are in rice can determine the texture of rice when cooked. As a rule of thumb, think: “Long and loose, short and sticky.” LONG-GRAIN RICE Best for: Pilafs and as a base for other dishesVarieties: Basmati and JasmineMEDIUM-GRAIN RICEBest for: Paella and risottoVarieties: Bomba and ArborioRICE GRAINS have three major layers:the hull or chaff, the bran, and the inner kernel.  BROWN RICE has had the hull removed, but the bran layer is still intact. WHITE RICE is further processed with both the outer hull layer and the bran layer removed, leaving just the inner kernel. SHORT-GRAIN RICE Best for: puddings, sushi, molded presentations, and anywhere that stickiness is an advantage. Varieties: Glutinous, Mochi, Pearl, and Sushi WILD RICEWild rice is actually not rice at all, but rather the seeds of certain types of aquatic grasses. Wild rice is manually harvested from naturally occurring locations in northern climates, such at Minnesota and Canada, or mechanically gathered from cultivated fields. lemon & brussels sprouts risotto with crispy prosciutto You’ll love this risotto that features nicely roasted Brussels sprouts, bright lemon flavors, all topped with crispy and salty prosciutto. Both the juice and zest of the lemon are used in this dish, lending its distinctive flavor that pairs especially well with the caramelized Brussels sprouts. The crisped prosciutto tops it all off to perfection.(Crispy bacon would be a tasty substitute for the prosciutto, if you prefer!) all about risottoWe have yet to meet a risotto recipe that does not include the word “creamy” in its description! Yet the creaminess is not from cream, but from a suspension of the rice’s starches in fragrant wine and sumptuous stock.There are literally thousands of rice varieties, but Arborio rice is the most frequently chosen rice for risotto-making. It proudly encompases the main characteristics required for risotto — a medium-grain, round-ish, plump rice, with a high starch content. It’s those starchy exterior layers that are crucial in forming the creamy texture that makes risotto so wonderfully decadent. ARBORIO RICEArborio is a readily available rice variety grown in both Italy and the U.S. Lesser known Italian rices, Carnaroli, Maratelli, Baldo, and Vialone Nano are also highly prized for risotto-making. Making risotto is a gradual process. Our biggest piece of advice is to not rush things or be in a hurry. Rather, celebrate the zen of slow stirring. make risotto on the stovetop: 1. Heat broth in a nearby stockpot and keep at a low simmer during the process.2. Sauté finely diced onion, or other aromatics (like leeks and garlic) in olive oil and butter. Add the rice and stir, until coated.3. Add wine to the rice mixture and gently cook while stirring on medium heat until all of the wine has been absorbed.4. Next, add the warmed broth to the rice one ladle at a time while continuously stirring. As the broth is absorbed, add the next ladle. 5. Taste the risotto often, adding kosher salt, to season as desired. The finished rice should have an al dente consistency, like perfect pasta.6. When the risotto is cooked, add one more ladle of broth and stir in butter and finely grated Parmesan cheese. Adjust the seasonings; add other key ingredients. Top with garnishes, and serve warm.If you run out of broth and the risotto is still not al dente, use water and continue to cook. use a multi-cooker to make rice & risotto! Many multicookers have rice and risotto functions built in. To make risotto in a multicooker, sauté the aromatics using the browning function, add the rice, cook down the wine, then add all of the broth at once and set on the risotto function. Mix in other add-ins after the risotto is cooked. So easy! FEATURES OFTHE FAGOR MULTICOOKERS PRESSURE COOKINGChoose from high or low settings to drastically reduce cooking time. SLOW COOKINGUse the slow cooker function to make delicious slow cooker classics!RICE COOKING: Make perfect rice in just 6 minutes! Great for sushi rice or risotto! BROWN & WARM SETTINGS: Brown meat - all in the same pot. And, keep food warm once it’s done!saffron & butternut squash risotto with crispy sage and pine nuts Creamy, and satisfying, this saffron and butternut squash risotto is topped off with crispy sage leaves and pine nuts creating a bowl that captures the essence of great autumn flavors! The key to the extra richness found in this particular risotto is pureeing half of the roasted butternut squash.The garnishes of crispy sage leaves and pine nuts punctuate the earthy flavors of the butternut squash and are best not left out. for perfect rice & risotto FAGOR LUX MULTI-COOKER An amazing unit that is a rice cooker, slow cooker, pressure cooker, and yogurt maker - all in one! ZOJIRUSHI 3-CUP RICE COOKER Cook rice or any grain to perfection every time with hands-off convenience. CUISINART SMART STICK 2-SPEED HAND BLENDER A hand blender that blends, purees, and more. Great for pureeing butternut squash.A key tool for soup season! LE CREUSET 5.5 QT ROUND DUTCH OVEN A classic pot that’s a kitchen workhourse for so many dish! The enameled cast iron keeps heat evenly distributed -- great for making risotto. OXO VERTICAL LEVER CORKSCREW Wine is key to flavorful risotto! Nonslip grips remove the cork in two easy motions! ALL-CLAD 3 QT SAUCIER The curved sides of this saucier work well when stirring risotto and sauces! savory mushroom risotto with crispy shallots and chives This savory risotto features three kinds of mushrooms and Parmesan cheese -- a combination that delivers a quadruple punch of umami flavor! Made with red wine, and beef broth infused with dried porcini mushrooms, this dish is filled with depth and flavor. As great as this combination is, the best part of this risotto may be the crispy, fried shallots -- a delicious garnish that make this risotto extra special. great garnishes Pesto, chili oil, lemon peel, pumpkin seeds, pine nuts, sunflower seeds, prosciutto, crispy shallots, bacon, parsley, chives, crispy sage