Classic Risotto with Authentic Italian Flavours - Chef Michael Smith

Until recently, neither Steve nor I had never made our own risotto. It was not until we went to the Halifax Club for their Piemonte Wine Dinner that I had a risotto so good I wanted to learn to make it at home - so that I could eat it whenever I wanted.

I am also a big fan of Chef Michael Smith's recipes and his cooking shows - so when I was looking for a great risotto recipe for me to try - his recipes were the first place that I looked. I wanted to start with a simple risotto recipe, so I was delighted to see a classic Italian risotto recipe on his Food Network webpage.

Here are the ingredients that Chef Michael Smith suggests you use for his Classic Risotto with Authentic Italian Flavours:

2 tablespoons extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups Arborio rice
1 cup Italian white wine
8 cups real chicken broth, simmering hot
1 cup good quality Parmigiano-Reggiano cheese, shredded
1 tablespoon (or so) of butter
a few sprigs of fresh thyme or any fresh herb, minced

 And here is how Chef Michael Smith suggests you bring it all together: 

1. Lightly simmer the chicken broth in one pot as you make the risotto in another pot.
2. Splash the oil into a medium saucepan over medium-high heat, then toss in the onions and garlic and sauté quickly until golden and fragrant, a few minutes. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly with the oil, until the rice grains give off a toasty aroma and transform from pure white to almost entirely opaque.
3. Splash in the white wine and stir frequently as the rice quickly absorbs the liquid. Reduce your heat to low. Start adding the hot chicken stock in several additions, stirring frequently after each one and allowing the rice to absorb the broth. Continue to cook and stir the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy. The Arborio rice will gradually release its starch and thicken the extra liquid into creaminess. Creamy is important if you’re going for authenticity! This will take about 20 minutes from when you start adding the liquid.
4. To finish stir in the Parmesan, butter and minced fresh thyme. Spoon into dishes piping hot and share.

This recipe was easy to follow (he has a great ability of fully explaining each step in the process) and the final product was delicious! This recipe is going straight to the top of dishes that I want to make again!

Definitely give this one a try!

Bon appetite & enjoy!