Bean's Risotto

Description §

Serves four, with some left over!

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Ingredients §

• 8 cups chicken broth, preferably low-sodium (about two cartons)
• 1/4 cup olive oil
• 1 cup chopped yellow onions
• 1 cup chopped shallots
• 2 cups short-grain quality risotto rice, such as Arborio or Carnaroli
• 1 cup dry white wine
• 1/2 tsp saffron threads, steeped in 1/2 cup very hot water for at least 5 minutes
• 1 lb medium (51-60) shrimp, peeled and de-veined
• 6 oz pancetta, cut into ¼ inch slices, then cut into 1/4 inch dice, and sautéed
• 3 to 4 tbsp thinly sliced scallions – use both the white and green parts
• 3/4 cup grated Parmigiano Reggiano or Grana Padano, plus more to serve
• 2 to 3 tbsp unsalted butter
• One Asian or other pear, cored, and diced into 1/2 inch cubes

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Method §

1. Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.
2. Heat the ¼ cup olive oil over medium heat in a heavy-duty 6-quart Dutch oven. Add the onions and shallots and ½ tsp kosher salt, and cook slowly, stirring frequently with a wooden risotto spoon until softened, 8 to 10 minutes. Add ½ cup water, lower the heat to medium-low, and continue cooking until the water is completely gone and the aromatics are soft and glistening but not browned, 5 to 10 minutes more.
3. Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Toasted rice should still be white and glistening, but you should hear a clicking sound when you stir it.
4. Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, 2 to 3 minutes.
5. Stir the saffron and its soaking liquid into the rice and cook for another minute or two, stirring constantly.
6. Ladle 1 1/2 to 2 cups broth to barely cover the rice and stir constantly. Add 1/2 teaspoon kosher salt, adjust the heat to maintain a gently simmer, and keep stirring. When all the liquid has been absorbed—and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot—ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1 cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.
7. Stir in the shrimp and pancetta.
8. After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine wither it is al dente and pleasantly creamy. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth.