Mario Batali’s Pizza Dough

Click here for this recipe.

From Daily Candy: Lemony Risotto

So often the “Daily Candy” emails are just advertisements – but occasionally there’s something useful. Below find a Risotto recipe. It reminds me of my very favorite pasta dish in NYC – “Spaghetti Limone” at Supper on 2nd Street between Avenues and B in the East Village.

To keep this recipe on the kosher side, we’d probably sub veggie stock in, and you know – 12 tbsp of butter seems like a lot! Mira and Dafna have a great Mushroom Risotto recipe, which I know they subbed brown rice in to make it a healthier option. But Daf is recovering from delivering a healthy new baby girl – she’s entitled to some butter, no?

Fire and Rice
Chef Fabio Trabocchi’s Risotto Recipe
Here’s some restaurant news that has our bellies rumbling: Fabio Trabocchi (the star chef of Maestro in D.C.) has taken over the stoves at Fiamma, where he’s serving outstanding modern Italian dishes like tuna crudo, lasagna, and porchetta. Still. Not even we can eat out every night, so we asked him for a recipe for when we want to stay in and feast.

Risotto alla Marchigiana
Serves six

Ingredients
12 c. chicken stock
12 tbsp. unsalted butter
¼ c. finely chopped onions
2¼ c. arborio rice
1¼ c. dry white wine (like verdicchio or pinot grigio)
¼ c. grated pecorino cheese, plus more for serving
¼ c. grated Parmesan
¼ tsp. grated cinnamon
Kosher salt and freshly ground black pepper
1 lemon

1. In a medium saucepan, bring chicken stock to a boil and reduce to simmer over low heat.

2. Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add onions, reduce heat, and cook slowly, stirring occasionally until onions are soft and translucent. Add rice and 1 teaspoon salt. Stir for about one minute to toast rice. Add white wine, increase heat, and simmer, stirring constantly until the pan is almost dry.

3. Add enough stock to cover the surface of the rice (about 4 cups) and stir constantly until liquid is mostly absorbed. Continue adding stock, ½ cup at a time, stirring constantly until stock is absorbed before adding the next. After about sixteen to eighteen minutes, the rice should be tender but firm to the bite. The thickness should be similar to mashed potatoes, but the risotto will thin out as remaining ingredients are added. Add more stock and continue cooking if you prefer a less al dente risotto. (You don’t need to use all the stock.)

4. Remove pan from heat and gently fold in cheeses, remaining butter, and cinnamon. The risotto should be soft and creamy. If it seems too thick, add small amounts of stock. Season to taste with salt and pepper.

5. Lightly grate lemon zest on each plate. Top with a generous portion of risotto. Garnish with grated pecorino and serve immediately.
Fiamma, 206 Spring Street, between Sullivan Street and Sixth Avenue (212-653-0100).