Risotto - I PROMISE this dish is worth it!!!

Benjamin Franklin once wrote, "Eat to live, and not live to eat." While I understand his premise, and the underlying meaning of the words (you know, don't be a glutton), I am convinced that Ben never tasted risotto. Now that is a food worth living for. There are some foods, when first introduced to the taste buds, result in perpetual epicurean delight. Italians get this. While Americans cling to Big Mac's, other cultures continue preparing foods that have comforted their palates for centuries--even if the preparation of those foods requires more than opening a packet and adding boiling water. Some things require patience and attention. Such a food is risotto.

The first time I tasted risotto, I had to close my eyes upon impact. It was that delicious. It would have been disrespectful not to give it every ounce of my attention.

Though risotto tastes like the kind of food that would be impossible to re-create at home, it is extremely doable for the home cook. Once you master the basic recipe, you can experiment by adding various ingredients: wild mushrooms, sun dried tomatoes, different herbs, asparagus, artichoke hearts, etc.

The first secret to great risotto is using the right type of rice. Most recipes call for Arborio rice. The kernels possess a high starch content that slowly dissolves when it is simmered in liquid (usually some type of stock) and stirred frequently. In every country besides the United States, rice is considered either short or long grained. Other countries, including its country of origin, Italy, consider Arborio"short" grained rice. Being Americans, we invented a new category, medium grained rice and promptly and "properly" classified Arborio as a medium-grained variety. If we could not invent risotto, we can at least help the Italians properly classify their rice.

The next secret to risotto lies in the stirring. As hot broth is added (a little at a time), the cook stirs--and stirs--and stirs. Once the small amount of liquid is absorbed, a little more is added. More stirring. Heat is also an issue. The temperature should be hotter than a simmer, but not a rapid boil. Once the texture of the rice is al dente (think pasta), and the entire thing is rich and creamy, simply stir in a little butter, some parmesan cheese, and perhaps some fresh herbs. The result? Nirvana in a bowl--or on a plate.

If this sounds like too much trouble to go to, I PROMISE this dish is worth it!!!

I have made risotto so many times; I can now make it with my eyes closed, and no longer have to close my eyes while eating. My advice is this: purchase a decent bottle of dry white wine, pour a glass for yourself and your special someone. Hand him (or her) a wooden spoon to stir with, and just relax. Take your time, and enjoy the process as much as you most definitely will enjoy the end-result.

Do not be put off by the ingredient "Truffle Oil." While truffles (the mushrooms, not the chocolates) are insanely expensive (how does several hundred dollars for ONE little mushroom grab you?), the oil is quite affordable. A small bottle will run you around seven or eight dollars. That is expensive, but a little goes a long way. Once you open it, store it in the refrigerator, as it is highly perishable. Truffle oil is also superb when drizzled over seared scallops, which are a perfect accompaniment to the risotto. You can find truffle oil at Harry's, or specialty kitchen shops, or of course, on the internet. This recipe is also delicious without the oil, so feel free to leave it out.

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