In many families, the matriarch rules the kitchen. However, I daresay that my grandfather is the best cook in my family — just don’t tell my grandma, okay?
My 100% Italian grandfather’s risotto is super delicious and fairly simple to make. I must warn you, though, as with many dishes passed down through families, the “measurements” are more like estimates. I learned by trial and error, so feel free to play around with the recipe until it’s perfect for you!
Grandpap Vic’s Risotto
Makes about 4 servings
- 4 palmfuls risotto rice (not a handful! just a small mound within your palm)
- 1/2 medium Vidalia onion, roughly chopped
- 2 tablespoons butter
- 3 turns of the pan of extra virgin olive oil
- Garlic to taste
- 2 – 3 fresh basil leaves (can substitute dried)
- 1 pinch of oregano
- 1 glass of either white or red wine, according to your preference (not a full glass — around 6 oz.)
- 3 cups chicken or vegetable broth, heated
- 1/2 can tomato soup
- Parmesan or Romano cheese to taste
- Combine the butter and olive oil in a pan on medium-high heat until the butter has melted.
- Add in chopped onion, garlic, and a dash of salt and pepper. Saute onion until translucent.
- Add the glass of wine (Pan should be very hot at this point, so as to cook off the alcohol).
- Chiffonade the fresh basil leaves, then add to mixture along with oregano.
- Add your palmfuls of risotto rice to the butter, onion, and wine mixture. Stir constantly until the liquid has been absorbed by the rice.
- Once the liquid has been absorbed, add in 1 cup of hot broth at a time. When 1 cup of broth has been absorbed, add in another.
- Add tomato soup, again stirring until all is absorbed by the rice. You’ll notice that the mixture looks soupy for a few minutes until it absorbs the liquids.
- Don’t be shy about tasting! You’ll know the risotto is done when the rice has expanded and is tender. If there’s still a solid crunch in the rice, it’s not done, and you may need to add a bit more broth.
- Once the risotto is tender with a creamy consistency, transfer to bowls and sprinkle with as much cheese as you like. In the words of my grandfather, mangia, mangia!
What about you, readers? Do you have a favorite risotto recipe? Tell us below, or talk about it on Foodbuzz!