The Axtell's focus on Southern French and Northern Italian styles of cuisine. One of their most popular lunchtime dishes is their Risotto containing smoked chicken, sun dried cherries, and tips of asparagus. The dish began as a seasonal special, but has since become so popular that the Axtell's have it available for lunch almost everyday now.
If you've ever made risotto, the first thing you notice is that it can easily be considered a "high maintenance" recipe. It's not terribly complicated - rice, oil, liquid (preferably a nice white wine), and flavorings. However, you need to stand tethered to your stove stirring for twenty continuous minutes. Not only that, you can't make risotto beforehand - it should be served promptly. If you're stuck stirring the risotto pot, how do you prepare other courses or dishes you wish to serve to your family, significant other, (potential) date, or yourself? It's no wonder that risotto is falling off the home chef's repertoire - it's just too much trouble.
Debbie let me (and you) in on a bit of a secret. You can make risotto beforehand. Simply cook the risotto as you normally would until the rice is about 3/4 of the way done. Quickly, spread the risotto onto a sheet pan to cool. When the risotto's temperature has dropped, just put it aside into a bowl and refrigerate (to keep it safe from food borne bacteria). When you're ready to finish preparing your meal (or in the Axtell's case, an order comes in), put some into your pot, add a bit of liquid, and finish cooking the risotto. Café Terigo goes through risotto so quickly, the premade batches don't last through the day - but homemade risotto could easily be made up to a week before finishing and serving.
If you've ever made risotto, the first thing you notice is that it can easily be considered a "high maintenance" recipe. It's not terribly complicated - rice, oil, liquid (preferably a nice white wine), and flavorings. However, you need to stand tethered to your stove stirring for twenty continuous minutes. Not only that, you can't make risotto beforehand - it should be served promptly. If you're stuck stirring the risotto pot, how do you prepare other courses or dishes you wish to serve to your family, significant other, (potential) date, or yourself? It's no wonder that risotto is falling off the home chef's repertoire - it's just too much trouble.
The link in the "Recommended Reading" section is out of date too.
I updated the link.
Thanks for the heads up!
If you're going to the store to buy rice to make risotto look for arborio rice. If you're at home, or can't find arborio, there is a nice summary of possible substitutions here http://www.americastestkitchen.com/TastingLab/1393.shtml
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