Like most things in life, it needs some care and attention, which doesn't necessarily mean being difficult. The science behind risotto is simple. The constant stirring and the gradual addition of liquids coaxes out the starches from the rice grains. This is what gives you the creamy texture of the dish.
This is a western take of one of my favourite childhood meals. A typical after-school lunch would be a simple plain porridge with bits of seasoned pork, topped with crumbled deep fried crispy vegetarian salted fish. That stuff is near impossible to buy, and it's such a treat because my Grand Aunt from Penang would make it and send it over.
It's simply layers of sheets of beancurd skin and fermented beancurd paste. It's arduous to make because each layer had to be completely sun-dried before the next layer went on. It could take up to a month to make, depending on whether the weather was cooperative. When deep fried, it puffs up into a crispy, pungent, salty little pillow of melt-in-your-mouth scrumptiousness.
This risotto dish is inspired by the blend of contrasting textures and flavours from my childhood. It combines the creamy velvet of the risotto, with the chorizo lending a spicy kick, topped with the contrasting crunch of crispy and salty proscuitto in every bite.
Serves 4 as entree, 8 as appetiser
- 2 tbsp extra virgin olive oil
- 2 cups sliced chorizo
- 3 cups sliced portobello or any other mushrooms you prefer
- 8 slices of prosciutto
- 1 onion, thinly sliced
- Fresh thyme
- 1.5 cups dry white wine
- 6 cups chicken broth
- 1/2 cup butter
- 4 garlic cloves, minced
- 2 cups arborio rice (or any short grain rice)
- 1 cup grated parmesan reggiano
- Salt and pepper to taste
Heat olive oil in a skillet and brown chorizo. Add mushrooms and thyme and saute until tender. Chuck in the booze and simmer until liquid is absorbed and reduced by about half. Set aside.
Preheat oven to 160C. Spread out the prosciutto slices on a non-stick baking sheet for 10-12 minutes until crispy. Drain on paper towels to remove excess oil and set aside.
Get all your ingredients ready and stand by to stir for at least 20 minutes. Putting the TV on usually helps to distract you from the lactic acid building up in your bicep. Switch arms every once in awhile, you really don't want lopsided arms.
On medium heat, melt butter and cook onions and garlic till tender and translucent. Dump in the rice and stir it around for a couple of minutes. Turn heat down to low.
Now, the trick from here is to add liquid cup by cup, stirring gently until each cup of liquid is absorbed before adding the next. There are no shortcuts here, just patience and a watchful eye. There are no hard and fast rules either, just keep adding liquid and stirring until the rice grains are cooked al dente.
As you stir and add liquid, the mixture will become creamier. This is a sign that the rice grains are absorbing the liquid and the starch is being released. When the risotto is done, stir in the mushroom mixture and half a cup of grated parmesan and mix well.
Season with sea salt and freshly ground black pepper to taste. Garnish with a sprinkle of grated cheese and top with a crispy slice of prosciutto.
This is my favourite rainy weather dish - curled up in front of the TV and wrapped up in a blanket. The ultimate comfort food.
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