We have chatted about risotto before. Remember? I became obsessed with mastering it because of Hell’s kitchen? Ok cool. We are on the same page.
Since then I have discovered Master Chef. Now I feel knowing how to make risotto isn’t enough…. I feel the need to master eggs benedict along with a host of other things. And apparently macaroons which I have made so may batches of and we are just NOT friends.
For the Master Chef audition each contestant gets 5 minutes to finish and plate a dish for the three judges. I have spent alot of time mulling over what I would make seeing as Gordon Ramsey is one of them. This week I am convinced it would be this risotto. I am sure it will change in a couple of weeks.
Yes. I currently think I would be brave enough to make a risotto for Gordon Ramsey. I think this risotto would be good enough to at least get me past the first hurdle to being the next Master Chef. But lets be honest here. I would probably melt into a tiny puddle of goo just from being in his presence that I would be useless.
Oh well. I highly doubt I am going on Master Chef any time soon.
At least I can make this delicious risotto for my family and friends. The saffron flavor is amazing and intense. It is perfect served as a main with some simple steamed veggies.
Do you watch Master Chef? What would you make for that opening dish?
One year ago today: Peanut Butter Pie
Risotto Milanese (serves four small entrees)
From the Joy of Cooking
1 small onion chopped
2 tbs olive oil
1 1/2 cups arborio rice
3/4 cup dry white wine (serve the rest with dinner)
5 cups chicken stock
1 generous pinch saffron threads
Salt to taste
1/2 cup grated Parmesan
1 tablespoon butter
Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.
Put the olive oil in a large, heavy saucepan over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the oil cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. The the saffron threads and crush them between your fingers and add to the simmering pot. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese and the butter. Salt to taste. Serve to Gordon Ramsey.