Cynar Risotto

Ingredients

• 1 1/2 cupsArborio Rice
  Short-grain Italian risotto rice

  Substitute: Carnaroli or Vialone Nano preferred by purists
• 6 cupsVegetable Stock
  Kept at a gentle simmer throughout the cook

  Substitute: Light chicken stock acceptable
• 1 mediumShallot
  Finely diced, sweated in olive oil until translucent

  Substitute: Yellow onion acceptable; use half quantity
• 2 tbspOlive Oil
  Extra virgin, for the soffritto

  Substitute: Butter acceptable for a richer base
• 3 tbspUnsalted Butter
  Cold, diced — for the mantecatura (off-heat finish)

  Substitute: Good olive oil for a dairy-lighter version
• 3/4 cupParmigiano-Reggiano
  Freshly grated, folded in off the heat

  Substitute: Grana Padano acceptable
• 1 tspFresh Thyme
  Leaves only, stripped from the stem

  Substitute: Fresh rosemary, used sparingly
• To tasteSea Salt
  Season lightly — stock and cheese both carry salt

  Substitute: Kosher salt
• To tasteBlack Pepper
  Freshly cracked

  Substitute: White pepper for a cleaner presentation
• 2 ozCynar
  Used to deglaze after toasting the rice, plus a small splash at the finish

  Substitute: Amaro Montenegro for a sweeter variation

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