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Sunday, March 25, 2012
Food: Toma Cheese Risotto
7:43 AM | 
Dana Kaplan,
Stresa Sights
I think I need to add a label on the blog for risotto. Searching the blog today, I see that I've mentioned risotto milanese, risotto con prosecco, risotto con gamberi e arancia, risotto ai funghi porcini mushrooms, risotto al mirtillo nero, and how to prepare risotto with the rind of parmigiano. No surprise really I suppose, since risotto is one of my favorite dishes to order here. The never-ending variety of additions keeps this always fresh and surprising to me. Here's one more allora, a nice, simple everyday version of risotto made with the region's well-known Toma cheese:
Start with a saucepan of your vegetable stock, brought to a boil and then reduced to a simmer. In another saucepan you have already slightly browned some chopped onion in a bit of olive oil and butter. Add the rice (I generally use carnaroli for risotto), and allow it to 'open' by heating it for a couple of minutes, until the rice sfrigola, sizzles, before adding the first scoops of brodo, broth. How much rice? A handful for me, a handful for you, and a handful for the pot.
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Next, drink a glass of prosecco, and eat a couple of grissini, the thin, crisp breadsticks, and some salami. It's part of the instructions. Really.
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From when you add the first scoops of broth to the carnaroli rice, set a timer for 15 minutes. Keep the liquid at a low simmer. Each time the liquid is almost, but not all, absorbed, add another scoop. After 15 minutes the risotto should be creamy; if not add a bit more liquid and stir it in. If the consistency is right at this point, remove the risotto from the heat.
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Removed from the heat, add in small cubes of Toma cheese and stir until they have melted and are evenly mixed throughout the risotto.
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Stir in a bit of finely grated Parmigiano cheese too. I used what seems to be a staple in Italian kitchens for cooking purposes, the Parmissimo brand of grated Parmigiano Reggiano. The name Parmissimo is, possibly, one of my most favorite things to say in Italian.
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And that's it. Couldn't be easier. Then sprinkle a bit more Parmissimo on top of your served risotto, pour another glass of Prosecco, and buon appetite!
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Adding the risotto tag will definitely inspire me to try even more types of risotto. Have you had a particularly memorable one?
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