Santa Clara University

Risotto alla Mama Locatelli

Ingredients:

• 1 to 2 quarts meat broth
• 1 cup of dry White Wine
• About 5 tablespoons butter or margarine
• About 5 tablespoons olive oil
• 2 tablespoons finely chopped yellow onion or shallots
• 4 or 5 cloves garlic
• 2 cups Italian Arborio rice
• 1/3 teaspoon powdered saffron (if available), dissolved in 1- 1/2 cups hot broth or water
• 6 to 8 fresh mushrooms, chopped (more mushrooms may be used)
• Salt, if necessary
• Freshly ground pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Freshly grated Parmesan for topping.

Directions:

1. Bring broth to a slow, steady simmer.
2. In a separate heavy 3-quart pot, add 3 tablespoons butter and all the oil. Over medium-high heat, sauté onion and garlic until onion becomes translucent. Add rice, and stir until well-coated. Sauté rice, onion, and garlic lightly for a minute or so, then add 1/2 cup simmering broth; cook, stirring, until liquid is absorbed. As rice dries out, add another 1/2 cup simmering broth; continue to cook, stirring. Add broth as needed for about 15 minutes, stirring constantly to cook rice evenly and prevent it from hardening and sticking to bottom of pot.
3. Add half the saffron broth mixture. When rice begins to dry out, add remainder of saffron. (The later the saffron is added, the stronger its taste and aroma.) When saffron broth has been absorbed, continue cooking risotto, adding hot broth as needed. (If you run out of broth, add water.)
4. Add mushrooms; continue cooking and stirring. Correct heat is very important in making risotto -- a slow simmer is ideal. Risotto is ready when the rice is tender and moist but al dente. Taste to determine if salt is needed -- the beef broth is usually sufficiently salty. Add a few twists of pepper to taste, and turn off heat. Add the remaining 2 tablespoons butter and the 1/4 cup grated Parmesan cheese. Mix thoroughly.
5. Spoon onto a hot platter or into individual bowls; offer more freshly grated Parmesan as topping.