RECIPE: La Locanda Make-ahead Risotto Base

Many years ago, I took a risotto class at La Locanda, a restaurant in Chicago which has long since closed.  At the restaurant, they would make a risotto base, and then flavor it for each diner.  I have since learned that cooked and cooled rice is rich in resistant starch, and better for blood sugar, so I am posting the recipe.  Here's how they did it.

La Locanda Restaurant Make-ahead Risotto Base

Serves 8-12 (see below, only half the base is used at one time)

INGREDIENTS:

• 1.5 cups mined onion
• 2 T. mined garlic
• 1/4 cup EVOO or ghee
• 4 cups arborio, carnaroli, or vialone nano rice
• fresh finely ground black pepper to taste
• 1 c. white wine
• 2 quarts hot stock
• 6 T. butter 

INSTRUCTIONS: 

Heat a large (12" or larger) saute or risotto pan over medium high heat.  When the pan is hot, add the cold oil, then the onions and garlic, and saute until the onions are soft.

Add the rice and a good grind of black pepper.  Saute stirring constantly until rice is translucent, 2-3 minutes.  Do NOT let it burn! 

Add the wine and reduce by 1/2.  Slowly add the stock, 1/2 cup at a time, stirring constantly and maintaining a simmer, until all the stock has been absorbed.  Stir in the butter and remove from the heat.

The rice will be three-quarters cooked at this point and can be chilled and held until you're ready to add the seasoning agents.  

Spread the rice on a cookie sheet to cool it quickly.  Then store it in a glass container in the fridge for several days.  Bring to room temperature before using.

To use it:

Heat 2 cups of stock in a medium saute pan over medium-high heat.  Add:

• half the rice, 
• 1 c. grated parmesan cheese, and 
• whatever seasoning you're going to use (see below).   

Stir until the rice is tender.  Serves 6.

Seasoning options:

Sauteed spinach and mushrooms

Blanched asparagus and saffron extract

Blanched spring vegetables (asparagus, peas, carrots, tomatoes and spring onions)

Sauteed butternut squash dice, fried sage, and toasted pine nuts 

Taleggio cheese (instead of the parmesan), red bell pepper, and minced parsley

Cannellini beans, diced cooked tomato, minced parsley, and minced basil