In the tradition of Carolina Gold Rice, using the best ingredients is sure to make this dish showcase the unique flavor of Carolina Gold Rice. The folks at Anson Mills, sellers of wholesome grains produced from one of the best architects of food history, came up with this recipe for Carolina Gold Risotto. Risotto is a world-class dish that demands world-class ingredients. That means rich homemade chicken broth, wine you wouldn’t mind drinking, and real Parmesan—the stuff that is aged and has to be grated by hand.
So get cooking with the best ingredients you can find!
- 3½ cups Chicken Stock (We prefer Homemade, but if you must, one 32-ounce carton low-sodium chicken broth
- 2 tablespoons unsalted butter
- 3 shallots, minced (about ⅓ cup)
- 7 ounces (1 cup) Carolina Gold Rice
- ½ cup dry white wine or vermouth
- 1 tablespoon minced fresh thyme
- 1 bay leaf
- Fine sea salt and freshly ground black pepper
- 2 ounces (1/4 cup) finely grated Parmesan Reggiano
- Heat the chicken stock in a small heavy-bottomed saucepan until it simmers. Pull the saucepan to the outer periphery of the burner, or, if your range is electric, lower the heat setting and keep the stock just below a simmer throughout cooking.
- Melt the butter in a heavy-bottomed 3-quart saucepan over low heat until it foams. Add the shallots and sauté, stirring with a wooden spoon, until the shallots are translucent and have nearly melted into the butter, about 5 minutes. Add the rice, increase the heat to medium, and sauté, stirring, until the grains are coated with butter and have turned opaque, about 2 minutes.
- Add the wine, stir, and reduce to a glaze over medium-low heat. Ladle in 1 cup of hot stock and add the thyme, bay leaf, ½ teaspoon salt, and ½ teaspoon pepper; stir once to make sure the grains are just covered with liquid.
- Cook the rice, uncovered, at the barest simmer, until the liquid has nearly evaporated and the rice begins to look dry. Add another ladle of hot stock. Continue to cook the risotto in this fashion, adding stock as needed, until the rice grains have expanded and no longer have a hard starch center, about 20 minutes.
- Stir in the Parmesan. The risotto should look creamy but not wet. Taste for seasoning and serve immediately.
Recipe and photo from AnsonMills.com