Starches: Risotto & Pilaf

It was not until this class that I learned that both risotto and pilaf, are not recipes, but methods. Though it wasn't easy for me in the beginning, I now enjoy making these dishes both at school and at home! Below, I have included the critical control points for both, as well as their methods.

•Basic Risotto Critical Control Points: When making Risotto, onions must be cooked until they have simply sweated, otherwise a bitter taste my result in the final product (something I learned the hard way). Rice must also also be coated in the fat prior to any addition of liquid. When adding chicken stock, (or other desired hot liquid) only a small amount may be included each time and cooked slowly, until the liquid has been absorbed by the grain (and not before!) This process must be repeated three times, until the grain has become tender, yet STILL firm. Risotto should be moist and creamy, yet not runny.

Basic Rice Pilaf Critical Control Points: When making rice pilaf, onions must be cooked until they have simply sweated, otherwise a bitter taste my result in the final product (something I learned the hard way through risotto the previous day). Rice must also also be coated in the fat prior to any addition of liquid. When adding chicken stock, (or other desired hot liquid) only enough to cover the rice may be included each time and cooked slowly in the oven for about twenty minutes, until the liquid has been absorbed by the grain (and not before!). If the liquid has been absorbed before the rice has completely cooked, it is important to add more stock and continue cooking until the grain has become tender, yet still firm, similar to risotto. 

Methods: 

•Basic Risotto: Heat the desired fat (i.e. clarified butter, or oil) in a heavy pan, and add chopped onion or other aromatic vegetable, and sauté until soft, yet not browned. Add the grain, and store to coat the grains with the fat. Add a small amount of hot liquid (in this case, we used chicken stock), and cook slowly, stirring, until the liquid has been absorbed by the grain. Repeating this same procedure, add the second quantity of liquid and cook until it has again been absorbed by the grain. Repeat a third time and stop adding liquid when the grain has become tender, yet still firm. 

•Basic Rice Pilaf: The pilaf method is considered equivalent to the braising method. The grain is first sautéed in fat, and then cooked in liquid  (in the oven for uniform heating), until the liquid has absorbed. To begin, heat the desired fat, such as butter or oil, in a have pan, and add chopped onion or other aromatic vegetable of choice, and sauté until soft, yet not brown. Add the grain, and stir to coat the grains with fat. Cook the grain in the fat, and toast lightly. Following this, add the proper amount of hot liquid, and bring to a simmer. Cover tightly, and place in the oven for the correct amount of time—this may depend on the grain being used. Once done, remove from the heat and let stand, covered, in order to allow the moisture to be absorbed uniformly by the grain. Add any addition inclusions, if any. As a class, we included parmesan cheese, parsley, and butter.