"I have often served this simple and delicious risotto with watercress and green grapes for a light meal. Besides providing a pleasing green shade, both the watercress and grapes give a surprising nuance of flavor to this rice dish. The best types of Italian rice for making risotto are Arborio, Carnaroli, and Valione Nano. Never rinse this rice, or extra starch will be released during cooking, and you'll end up with a gluey mess."
Yield: 4 Appetizer or 2 Entrée Servings
Ingredients
4 1/2 cups chicken broth
4 tablespoons (1/2 stick) unsalted butter
1 cup chopped onions
1 cup Arborio rice
2 cups finely chopped watercress
1/2 cup dry white wine, preferably Chardonnay
1 cup green seedless grapes, halved
1/4 cup freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley leaves
Preparation
1. Place the chicken broth in a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and keep the broth at a simmer.
2. Melt 2 tablespoons of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the watercress.
3. Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 1/2 cup of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until all the liquid has been added and the rice is slightly creamy and tender, but firm to the bite – al dente. The risotto should be slightly runny. Altogether, the rice should cook for 20 to 25 minutes.
4. Just before removing the pan from the heat, stir in the grapes and the remaining 2 tablespoons butter. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve immediately. Pass additional grated Parmesan cheese on the side, if desired.
Preparation
1. Place the chicken broth in a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and keep the broth at a simmer.
2. Melt 2 tablespoons of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the watercress.
3. Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 1/2 cup of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until all the liquid has been added and the rice is slightly creamy and tender, but firm to the bite – al dente. The risotto should be slightly runny. Altogether, the rice should cook for 20 to 25 minutes.
4. Just before removing the pan from the heat, stir in the grapes and the remaining 2 tablespoons butter. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with chopped parsley, and serve immediately. Pass additional grated Parmesan cheese on the side, if desired.
