When the blustery winds of Winter come a calling, its time to sing the comforts of the hearth-a crackling fire, a glass of hearty red and steaming pots of warm food. Whether its snowing, or as it does here in Southern California, raining, Winter is the time for comfort food. Always near the top of that list, in my book, is Risotto, an Italian rice dish slow cooked in broth to a creamy consistency. Now of course, risotto can be made and enjoyed in all the seasons, (so can a roast) but to me its hearty, stick-to-the-ribs goodness bespeaks Winter.
Unlike most rice dishes that are cooked in a covered pot where the grain comes out steaming and does not stick together, risotto is cooked in a pot with the lid off. The variety of rice is different as well. Instead of the common long grain rice, risotto is made with short grain varieties, the most common being Arborio. Others are Carnaroli and Vialone Nano. These types absorb liquid more readily and also release starch when stirred. They become pearly white morsels swimming in a creamy sauce of delectable delight. Because the sauce is the matrix or glue that holds the mixture together, many other ingredients can be added. Mushrooms, fish, meats, vegetables, and crustaceans all can be used in a risotto.
