What do our chemists and risotto have in common? Just the right amount of wine really brings them together!
THE CHEMISTS
Natasha Cornejo is a PhD student in organic chemistry at the University of Arizona. Her research focuses on developing chemical probes to study biological systems.
Adrian P. Defante is a senior scientist at Hollister Incorporated where he works to develop medical products that adhere to the skin.
Daniele Ramella is an associate professor at Temple University where he studies chemical education. Daniele’s research currently focuses on active, cooperative, and collaborative learning, and peer teaching as means to build a community of learners.
DANIELE’S RISOTTO RECIPE
Ingredients:
250 g Arborio or Carnaroli rice
0.5 L of dry white wine (Daniele normally goes for an Italian pinot grigio, French Sauvignon Blanc, or Chardonnay)
300 g mushrooms
300 g sweet Italian sausage
80 g unsalted butter
1 L stock/broth
1 sweet onion/green onions/leeks
Extra virgin olive oil as needed
Salt as needed
Parmigiano Reggiano or Grana Padano
Instructions:
1. Finely chop the onion, slice the mushrooms, and dice the sausage into small pieces
2. Heat olive oil in pan, add onion and let cook then add mushrooms and sausage. Let brown.
3. Add the rice and let sear for almost a minute paying attention not to let it burn
4. Add wine until everything in the pan is just covered, add salt, and about 30g of butter.
5. Let the butter melt, stir and let the wine evaporate almost completely.
6. Add some broth, lower the flame and keep stirring. The rice should always be covered in some broth but never drowned in too much.
7. Keep adding broth and stirring until the rice is fully cooked. This should take approximately 15 minutes starting with the addition of the wine.
8. When the rice tastes “al dente”, add one last ladle of broth and the other 50 g of butter.
9. Raise the flame to high and stir vigorously for about one minute and until the broth is evaporated to the point of having a creamy product.
10. Plate very warm and add grated cheese on top.