RISOTTO ALLA MAMA LOCATELLI
For about 6 people
2 cups raw Italian Arborio rice
1-2 quarts meat broth
2 tablespoons yellow onion or finely chopped shallots
4 or 5 cloves of garlic
6-8 chopped fresh mushrooms (more mushrooms may be used)
5 or so tablespoons butter (low-cholesterol margarine may be substituted)
5 or so tablespoons olive oil
1/3 teaspoon powdered saffron (if available) dissolved in 1 1/2 cups hot broth or water
Salt, only if necessary
Freshly ground pepper, to taste
1/4 cup freshly grated Parmesan cheese
- Bring the broth to a slow, steady simmer.
- In a heavy-bottomed casserole, over medium-high heat, saute the shallots/onions and garlic in 3 tablespoons of the butter and all the oil. As soon as the onions/shallots become translucent, add the rice and stir until it is well coated. Saute rice, onions and garlic lightly for a minute or so and then add 1/2 cup of simmering broth and stir while cooking.
- Allow the rice to absorb the liquid and as the rice "dries" add another 1/2 cup of simmering broth and continue to stir-cook the rice. Proceed by adding a ladle full of hot broth as the rice cooks, and stirring it constantly to cook evenly as well as to prevent hardening of the rice and sticking to the bottom of the pot.
- After 15 minutes add half the broth with the dissolved saffron. When the rice begins to dry out, add the rest of the broth with saffron. (The later the saffron, the stronger its taste and aroma). When the saffron broth has been absorbed, continue cooking the risotto with hot broth. (If you run out of broth, add water.)
- At this time, add the mushrooms as well.
- Correct heat is important in making risotto. A low simmer is ideal. Risotto is ready when the rice is tender and moist but al dente.
- When the rice is done, tender but al dente, firm to the bite, taste for salt. Usually the beef broth has sufficient salt for taste. Add a few twists of pepper to taste, and turn off the heat. Add 2 tablespoons of butter and grated Parmesan cheese and mix thoroughly.
- Spoon onto a hot platter and serve with a bowl of freshly grated cheese on the side.
Submitted by:
Rev. Paul Locatelli, S.J. '60
President, Santa Clara University
