On wednesday we had a risotto challenge. Who could make the best risotto con mare which in english is seafood risotto. It had shrimp, scallops, mussels, clams, lobster, squid, and octopus. To make the perfect risotto one must first sweat out some finely diced white onion but be careful, you don't want to put any color on the onion. Then you must add your rice, preferably carnaroli, and heat the rice. Yes, heat the rice, get it nice and warm but no color. Next on the list is to deglaze with white wine. Do this off the heat unless you want to singe some eyebrows. Should have mentioned this earlier but have some chicken or vegetable stock that is simmering and warm. After deglazing add enough stock to cover the rice and let simmer. The liquid will cook down and you will have to add more stock until the rice is tender. This usually takes about 15 minutes but can very. Just before the rice is done you add your seafood mixture that has already been cooked and just needs to warm up in the risotto. At this point you take the pan off the heat and add some tarragon, parsley, extra virgin olive oil, and salt and pepper to season. This is how you make a montecetura. This means you make it creamy and smooth but not too soupy and not too thick, perfect. In some risottos you use butter and cheese but for this one you use oil. Serve in a warm bowl. Good Stuff!
There was a time limit on the challenge, however i felt the time was more than enough and was either the 3rd or 4th done. It was perfection and it had a very nice, light tarragon flavor. In the end it came down to myself and my partner. Each station in our kitchen is made for two people and we cook there for the whole week and then rotate. She also had a great risotto and in the end both of us were awarded the win. It was very close and i was very happy to be considered for the win.
Our winnings!!! We cooked it first before taking it home of course.
congrats!
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