The food lab better home cooking through science ( PDFDrive ) 935

1 Combine the rice and chicken stock in a large bowl Agitate the rice with your fingers or a whisk to release the starch Pour into a fine-mesh strainer set over a 2-quart liquid measure or large bowl and allow to drain for minutes, stirring the rice occasionally Reserve the stock Heat the butter and oil in a 12-inch heavy-bottomed skillet over medium-high heat until the foaming subsides Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the fat is bubbling, and the rice has begun to take on a golden blond color and nutty aroma, about 5 minutes Add the garlic and shallots and cook, stirring, until aromatic, about minute Add the wine, if using, stir once, and cook until reduced by half, about 5 minutes Give the reserved stock a good stir and pour all but 1 cup over the rice Increase the heat to high and bring to a simmer Stir the rice once, cover, and reduce the heat to the lowest setting Cook the rice for 10 minutes, undisturbed Stir once, shake the pan gently to redistribute the rice, cover, and continue cooking until the liquid is mostly absorbed and the rice is tender with just a faint bite, about 10 minutes longer Remove the lid, add the final cup of stock Increase the heat to high, and cook, stirring and shaking the rice constantly, until thick and creamy Off the heat, fold in the heavy cream and cheese Season to taste with salt and pepper and stir in the herbs or other garnishes as desired Serve immediately on hot plates ALMOST-NO-STIR RISOTTO WITH CHERRY TOMATOES AND FETA Stir cups halved cherry tomatoes and ounces feta crumbled, into the risotto just before serving ALMOST-NO-STIR RISOTTO WITH CHORIZO AND BRUSSELS SPROUT LEAVES Peel the leaves off 12 Brussels sprouts, trimming away and discarding the stem and core as you go (you should have about cups leaves) Cut ounces cured Spanish-style chorizo into ½-inch dice Cook in a large skillet over medium heat until the fat is rendered and the chorizo is starting to crisp, about minutes Add the Brussels sprout leaves and cook, stirring, until wilted, about 2 minutes Stir the chorizo and Brussels sprouts mixture into the risotto just before serving  ... core as you go (you should have about cups leaves) Cut ounces cured Spanish-style chorizo into ½-inch dice Cook in a large skillet over medium heat until the fat is rendered and the chorizo is... crumbled, into the risotto just before serving ALMOST-NO-STIR RISOTTO WITH CHORIZO AND BRUSSELS SPROUT LEAVES Peel the leaves off 12 Brussels sprouts, trimming away and discarding the stem and... starting to crisp, about minutes Add the Brussels sprout leaves and cook, stirring, until wilted, about 2 minutes Stir the chorizo and Brussels sprouts mixture into the risotto just before serving