RISOTTO TRICOLORE INSPIRED BY BIG NIGHT

For the Pressure Cooker Method

Add unsalted butter and olive oil to the bowl of a pressure cooker. Turn the pressure cooker on high to melt the butter

Once the pot is heated and the butter is melted, add the chopped onion. Cook the onions until they are translucent and tender, about 3-5 minutes.

Add the crushed garlic and cook until the garlic is fragrant about 30 seconds

Add the Arborio rice and saute until the edges of the rice become translucent about 3 minutes.

Add the white wine and stock. Secure the lid of the pressure cooker and cook under high pressure for 4 minutes.

Manually release the steam from the pressure cooker valve.

Remove the lid and stir vigorously until the risotto comes together.

Add the Parmesan cheese, olive oil, and butter.

Season with salt and pepper to taste, and then serve immediately.

For the Stovetop Method

In a large saucepan, heat butter and olive oil.

Add the chopped onion and cook until translucent and tender, about 3-5 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the Arborio rice and saute until the edges of the rice become translucent about 3 minutes.

Add the white wine and cook until the liquid is mostly evaporated.

Add the heated stock one large ladle-full at a time. Most of the liquid should be evaporated before adding another ladle of stock. Make sure to keep the risotto at a simmer and to stir consistently during the cooking process.

After about 15-20 minutes, the risotto should be al dente and all of the stock incorporated.

Turn off the heat, and add the Parmesan cheese, olive oil, and butter. Season to taste with salt and pepper, serve immediately.

*Note:

To make Seafood Risotto, swap the chicken stock for homemade seafood stock (recipe listed below), and substitute 3 tablespoons lobster butter (recipe listed below) in place of the 1 tablespoon olive oil and 1 tablespoon unsalted butter.

To make Pesto Risotto, swap the chicken stock for homemade vegetable stock, and add ½ cup basil pesto (recipe listed below) to finish.

For the Lobster Butter

Steam the lobster tails and allow the tails to cool slightly before handling them.

Remove the lobster meat from the shells (reserve) and devein tails.

Roughly chop the lobster meat and then, place it in a food processor. Process the meat until pureed and reserve.

Over a double-boiler, melt the butter.

Finely chop the reserved lobster shells. Add the shells to the melted butter and cook for an additional 10 minutes.

Removed the butter from the heat and strain through a double layer of cheesecloth or a clean dishtowel. (Be careful as this mixture will be hot and sharp from the shells.)

Chill the butter over an ice bath and add the reserved chopped lobster meat.

Stir to combine and reserve in the fridge until ready to use.

For the Basil Pesto

Combine basil leaves, garlic, pine nuts, Parmesan cheese, salt, pepper, and about ½ of the extra virgin olive oil in the base of a food processor. Process the pesto until well combined and homogenous.

Slowly add the remaining olive oil until the mixture becomes fluid but not overly liquidy.

Reserve the pesto in an airtight container until ready to use.

For the Seafood Stock

On a large rimmed baking sheet, add prawn shells and toss with olive oil.

Roast the shells at 375°F for 10 minutes or until red.

In a large pot, heat another tablespoon of olive oil over medium-high heat. Add carrots, onion, and celery and cook until lightly browned about 5 minutes.

Add the tomato paste and cook for 1 minute.

Deglaze the pot with the white wine and stir to combine.

Add the water, roasted prawn shells, parsley, garlic, peppercorns, and bay leaves.

Simmer the stock for 45 minutes. Use immediately, or chill the stock over an ice bath and refrigerate until ready to use.

Add roughly chopped and peeled aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.

Along with the vegetables, add in some chopped leftover chicken spine or neck. If not available, chicken wings work.

In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.

Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns.

Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.

Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.

For the Vegetable Stock

To make homemade vegetable stock, thinly slice all vegetables using a mandoline. Put all of the vegetable slices in a large bowl and drizzle with vegetable oil. Stir to make sure every piece is evenly coated with oil.

Preheat your oven to 375ºF. Spread vegetable slices out evenly onto 2 large rimmed baking sheets. Roast for anywhere from 30 minutes to 1 hour. Remove from the oven and toss every 15 minutes so that nothing burns.

Add the roasted vegetables to a large dutch oven or stockpot. Add thyme, garlic, parsley, bay leaves, and peppercorns.

Cover with cold water and bring to a simmer. Also add umami boosters now, like dried porcini mushrooms and kombu.

Let simmer for 45 minutes-1 hour, and then strain.