Risotto Demystified

Risotto is one of those dishes that has a certain level of mystique and mythology associated with it, most of which is unnecessary and untrue. When prepared properly it can be absolutely heavenly, but miserable when done incorrectly. Although it has a somewhat daunting aura associated with it, it is, in fact, quite easy and something of a blank canvas when it comes to being creative and adding your personal touch.

As with most cooking, Risotto relies on sound technique, and while there are plenty of recipes out there, understanding the basic technique is vital. Once you get that feel for when to add liquid, how much to stir, and when to stop the cooking, the flavors and accouterments you add are infinite and you are free to be truly creative.

The key to a great Risotto is activating the amylopectin in the short-grain rice and creating that wonderful creamy sauce. While a lot of tradition calls for you to be chained to the stove and constantly stirring, this is neither necessary or beneficial to your Risotto. The only requirement for Risotto is using said short-grain rice, as they contain the highest ratio of the amylopectin that leads to the proper texture. While Arborio rice is widely available, there are certainly many more short-grain varieties that can be used instead. Stir it when you feel it needs to be stirred, add liquid when you feel it needs it. The key to avoiding a miserable result is stopping the cooking process at the appropriate time.

With these guidelines and this recipe illustrating the basic technique, you're sure to have success as well as a delicious meal.

Kale, Herb and Gruyere Risotto
(Recipe serves 2 people)


1 cup, Arborio Rice (any short-grain rice works)
3-4 cups, Chicken Stock
1 Meyer lemon, Juiced
1 T. Butter
1 T. Olive oil
2 cloves Garlic, sliced thin
8-10 Parsley stems, minced
1/4 cup, Gruyere cheese, shredded
1/4 cup Herbs, chopped fine (Parsley, Oregano, Thyme, Rosemary)
1/4 cup Hazelnuts, toasted then roughly chopped
1 bunch Kale, stems removed, sliced thinly, blanched and drained

Combine stock and lemon juice in one pot.
Heat over low, boiling is not necessary, the stock just needs to be hot.

In another pot, heat oil.
Add Parsley stems and Garlic and toss.


Add rice immediately and stir until the grains become somewhat translucent.


Add enough liquid to cover the rice and stir.
Adjust heat so the mixture is boiling lightly.


Stirring constantly is not necessary, but the occasional stir lets you get an idea of how much liquid has been absorbed.
When most of the liquid is absorbed, add liquid to cover. A good indicator is that the rice separates when a spoon is pulled through.


Repeat these steps until the rice, when tasted, has a bit of texture left ("tooth" as it's called.)
Remove from the heat.
Stir in the Kale, the herbs and the cheese.
Finish with the butter and stir until it's incorporated.


Adjust seasoning with salt and pepper.
Plate and garnish with more herbs, cheese and the toasted hazelnuts.
Drizzle with a good olive oil and enjoy!

A Lotta Foccacia

There's nothing quite like fresh baked bread. The smell that fills the house, that first delectable bite- It's certainly something special. Today I decided to indulge my bread-a-holic nature and make one of my favorites. Foccacia. This Italian crowd-pleaser is not only easy, but rewarding, versatile and of course, delicious.

Parmigiano-Herb Foccacia
(Recipe makes 2 loaves)

12 oz. Warm Water (110 to 115 degrees F)
1 package active dried yeast
3/4 tsp. Sugar
1 oz. Olive Oil

18 oz. Bread Flour
1 1/4 tsp. Salt
4 T. Finely Chopped Herbs (Thyme, Rosemary and Oregano are my favorites, reserve about 1 T. for topping)
1/4 cup Parmigiano, finely grated
AN Sea Salt
AN Flour for working dough

Combine warm water, olive oil, sugar and yeast.
Stir to dissolve.
Let sit for about 5-10 minutes until yeast activates, creating bubbles/foam.


Combine flour, herbs, salt in mixer bowl/food processor with dough blade.
Add yeast mixture to flour mixture and mix/knead until dough is tacky, and gluten develops. (8-10 minutes)
Divide dough in half. (I usually wrap and freeze the second half and save it for homemade pizza. This recipe makes the best pizza dough, hands down.)
Ball dough up and place in oil/sprayed bowl.


Cover with plastic or a damp towel and let sit in a warm, humid place until the dough doubles in size. (I like to use a warm oven, door cracked, with a pan of water on the bottom shelf as a speed-proofer for the dough.)


When the dough is doubled in size, and a finger pressed into the dough leaves a divot that does not spring back, remove dough from bowl and punch down.


Roll dough out, rotating 1/4 turns each time until reasonably flat and most air bubbles have popped. Place on an oiled sheet tray, and let sit about 10 more minutes for a secondary rise.


Brush with olive oil, top with sea salt, reserved herbs and the shredded Parmigiano-Reggiano.


Bake at 375 F for about 20 minutes, rotating halfway.
Remove from oven and let cool on a rack.

Foccacia is great eaten by itself, or it can be used for sandwiches, or my favorite, as a pizza dough.

New Acquisition

Thank you mom and dad for my newest addition to an already bustling herb garden, my very own Meyer Lemon tree. It joins lemon thyme, lavender, rosemary, oregano, sage, holy basil, japanese mint, lemongrass, jalapeno and poblano plants to create quite a formidable selection of culinary accompaniments.