Creamy Italian risotto finished with Cynar, where the artichoke-based amaro reinforces the vegetable stock

Cynar Risotto

Creamy Italian risotto finished with Cynar, where the artichoke-based amaro reinforces the vegetable stock

Culinaryintermediate35 min

Ingredients

  • 1 1/2 cups (1.0 1/2 cups) Arborio Rice
    Short-grain Italian risotto rice
  • 6 cups (6.0 cups) Vegetable Stock
    Kept at a gentle simmer throughout the cook
  • 1 medium (1.0 medium) Shallot
    Finely diced, sweated in olive oil until translucent
  • 2 tbsp (29.6 ml) Olive Oil
    Extra virgin, for the soffritto
  • 3 tbsp (44.4 ml) Unsalted Butter
    Cold, diced — for the mantecatura (off-heat finish)
  • 3/4 cup (0.8 cup) Parmigiano-Reggiano
    Freshly grated, folded in off the heat
  • 1 tsp (4.9 ml) Fresh Thyme
    Leaves only, stripped from the stem
  • To taste Sea Salt
    Season lightly — stock and cheese both carry salt
  • To taste Black Pepper
    Freshly cracked
  • 2 oz (59.1 ml) Cynar
    Used to deglaze after toasting the rice, plus a small splash at the finish

Instructions

  1. Bring vegetable stock to a gentle simmer in a saucepan and keep hot on an adjacent burner

    Cold stock shocks the rice — keep it hot throughout

  2. Warm olive oil in a heavy-bottomed pan over medium heat and sweat the diced shallot with a pinch of salt until translucent

    Medium heat — do not colour the shallot

  3. Add arborio rice and toast, stirring constantly, until the grains turn slightly translucent at the edges and smell nutty

    Rice should sizzle but not brown

  4. Pour in 1 1/2 oz of the Cynar to deglaze; stir until fully absorbed

    Fond should lift off the pan

  5. Add hot stock one ladle at a time (about 1/2 cup), stirring continuously until each addition is absorbed before adding the next

    Aim for 18-20 minutes total

  6. After about 15 minutes, stir in the thyme leaves and taste for seasoning
  7. When the rice is al dente and loose (all'onda — should ripple like a wave), remove from heat and stir in the cold diced butter and Parmigiano until glossy

    Off heat — this is the mantecatura

  8. Finish with the remaining 1/2 oz of Cynar stirred through off the heat
  9. Rest 1 minute, check seasoning, then plate immediately and top with Parmigiano shavings and cracked pepper

    Risotto waits for no one — serve hot

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