Rice has always been a staple at our house. I think Brion could eat rice almost everyday without problem. Although the steamed long grain would be his favorite, I can’t resist making a risotto periodically.
A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff and gluey.
Risotto’s signature tenderness is traditionally achieved by slowly adding spoonfuls of liquid while the rice cooks. This shortcut version eliminates most of the stove top stirring, but produces equally silky results.
Chicken & Mushroom Risotto
Heat 1 tsp oil in a LARGE POT or DEEP SKILLET over high heat. Add bacon & cook until golden. Transfer to a small microwave-proof bowl.
Leave about 1 Tbsp bacon drippings in pot & discard the rest. Add chicken & cook until browned through. Transfer to a separate bowl. Add mushrooms & cook until light golden. Add to bowl with chicken.
Turn heat down to medium & return pot to the stove. Add butter & melt; then add garlic & onion. Saute for 3 minutes or until softened. Turn up heat, add rice & stir until grains become partially translucent, about 1 minute (do NOT overcook).
Add wine & cook, scraping the bottom of the pot to get any brown bits, about 2 minutes. Turn down heat to medium-low; add about 3 cups of chicken stock. Leave, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
Check firmness of rice & add 1/2 cup of broth at a time, stirring in between until absorbed & rice is cooked to YOUR taste. Add the chicken & mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a 'splash' more chicken broth to make the risotto slightly soupy, then take it off the stove.
Add butter & Parmesan cheese, then stir vigorously (this will activate the starch & make it super creamy). Serve immediately. Garnish with reheated bacon & extra Parmesan if you wish.
- Risotto is best made with Arborio rice which is starchier than other types of rice, making it essential to achieve a creamy risotto.
- In order to use this 'no stir' method of cooking risotto, you MUST use a large pot or deep skillet so the rice & liquid is spread out & not too deep.
Food historians have all agreed on the fact that this retro classic dish is not Italian. Truth is it was named after the Italian opera singer Luisa Tetrazzini. Chef’s often named dishes after prestigious clients at their restaurants.
Tetrazzini is a rich dish combining cooked spaghetti tossed with either cooked poultry or seafood (never red meat) and a tangy sherry -cream parmesan cheese sauce. Sauteed mushrooms (a must), along with steamed peas, asparagus tips or broccoli florets are common additions.
Whether it is made individually or as a casserole, it is sprinkled with sliced almonds and additional parmesan, then broiled or baked until crunchy and bubbly with a golden top.
Time and home cooking have stripped away many of the dish’s continental flourishes, with modern versions of tetrazzini being more sturdier and less grand. The recipe means different things to different people with shortcut recipes sometimes using canned cream soups. Although tasty, they never quite measure up to the original iconic dish.
Brion and I absolutely love this meal. It might be a bit more expensive but using the Italian Parmigiano-Reggiano as opposed to generic parmesan cheese is well worth it in this recipe.
Sherry-Cream Parmesan Sauce
In a large stockpot, bring 2 1/2 liters of water to a boil & add 1 1/2 tsp salt. Break pasta in half & add to boiling water. Cook pasta until slightly less than al dente, about 8 minutes. Drain well & return to stockpot. Add the butter, Parmesan & pepper. Toss until butter is melted & pasta is evenly coated. Transfer to a large bowl & set aside.
In the same stockpot, bring water, wine, lemon juice, lemon rinds & bay leaves to a boil. Add the shrimp. Start timing immediately & cook for 3 minutes. By the time 3 minutes are up, the water should be boiling. Drain immediately & rinse in cold water to stop the cooking. Squeeze any remaining juice from the lemon over all. Toss into spaghetti & set aside.
Slice the mushroom caps. In a saucepan, melt butter over low heat; add mushrooms, garlic powder & salt. Increase heat & cook until mushrooms are losing moisture & mixture is juicy, about 6 minutes. Add unthawed peas; cook until almost no moisture remains, 5-6 minutes. Stir into pasta mixture & set aside.
Sherry-Cream Parmesan Sauce
In the saucepan, melt butter over low heat. Increase heat to medium & add flour, salt & cayenne pepper. Using a whisk, stir constantly, cooking until mixture is thick, smooth & bubbly, about 30 seconds. Add cream, in a slow stream, stirring constantly, cooking until smooth, thickened & drizzly, about 2 minutes. Turn off heat. Sprinkle in the Parmesan, stirring until mixture is smooth, adding milk/broth if necessary. Add the sherry, to taste. Add & toss into pasta mixture.
Preheat oven to 350 F. Transfer mixture to individual dishes or one casserole dish that have been sprayed or lightly buttered. Without pressing down on top of the mixture, use a fork to evenly distribute tetrazzini.
Sprinkle the almonds evenly over the top, followed by the Parmesan cheese.
Bake, uncovered, on center rack for 25-30 minutes. Top should be golden brown & casserole will be bubbling around the sides. Do NOT overbake. Remove from oven & allow to sit 10-15 minutes before serving.