On Risotto And The Old Virtue Of Patience

Italian cuisine is chiefly popular for pasta and pizza. Nothing wrong with either one, of course, but I have a dream: that at some point in time risotto will be added to the short list of remarkable italian dishes. Risotto was, with Polenta, the staple food for northern italians, when life was slow and deep. It still reigns amidst the splendors of Northern Italian Cuisine, as a polymorphic and finely dressed little prince...

I have another, more self-centered dream: that, once I have defeated my despicable indolence, I will become a Master in the Noble Art of Risotto Making.

Well, Master I am certainly not, at least not yet. I have started my apprenticeship, though, and I want to share with you the basic secret: the single most important ingredient in Risotto (aside good Arborio rice) is the old Virtue of Patience.

You must stir, continuously, slowly, at a moderate fire regime. Risotto is unforgiving: too much fire, too much hurry, and you''ll end up with a heinous magma.

There is, to be sure, a true alchemy at work here: the action of fire has to take its dutiful place, a fire nurturing the gastronomical miracle.

Epicureans et savants, to the stove!

PS Do not save on the wine. A risotto deserves the very best there is.

PPS. There are plenty of good resources on risottos (try here, for a starter). Keep in mind that the basic recipe is deceptively simple, but the variations endless.