Starch Contest! Win Italy's best risotto rice and help me out.
Will someone give me a hand?
The Veneto region grows one of the world's best strains of rice. Vialone Nano is a short grain that's hard to find in US stores, but is supposed to beat Arborio in the risotto game.
I learned this on two successive trips to two rice producers, where I was given six 2 lb. bags of this rice to take home with me. My backneck hurts just looking at it. Anyone want a bag?
Post your favorite risotto recipe in the comments. I will send the best recipe a heavy, heavy bag of premium-quality Vialone Nano.
I'm judging on apparent deliciousness, and also if you have a funny risotto story.
In case you do win the rice, I've attached a recipe for the heaping bowl of risotto set before me at the Veneto Rice Festival. I have not tried to make it in the hotel room, and be warned, it was delivered through our translator, who subsequently began to make a point-by-point refutation of the formula. They take risotto very seriously.
Ricetta Risotto Asolana:
1 kilo (~2 lbs) Vialone Nano rice (if you use Arborio, they will apparently find you and kill you)
2 liters (~8 1/2 cups) meat broth (veal or beef)
Ground pork or minced pork loin
1 branch rosemary, or a nice amount.
Grated Grana Padano cheese
Grated Parmigiano Reggiano
Bring broth to a boil. Dump rice in—do not stir—and wait for it to boil again. Once boiling, stir once, cover, and let cook for 15 minutes.
In the mean time, heat the rosemary in oil until it starts to fry, and then remove the rosemary and bite off the little crispy leaves—it's only to flavor the oil.
Start frying the ground pork and veal, and when it's begun to cook through, grate in enough Grana Padano and Parmigiano Reggiano to make into a thickish sauce. Depending on how fatty your meat is, you may have to add oil, or drain some fat (I'm guessing). Salt and pepper to taste.
Only once it's been made into a whole and true sauce by itself do you have permission to fold the sauce gently into the rice. Every time you stir your risotto, an Italian grandmother dies, apparently.
Anyway, post your own recipes under here, and I'll announce the winner on Friday.