By F&B’s Esmond Kwan
We have the Italians to thank for the creation of risotto, but it wasn’t until the 14th century when their production of rice began. The earliest rice cultivation in Italy was documented in 1468 in the wetlands of Tuscany.
The secret to a lusciously velvety risotto? Whether you’re cooking with porcini, prosciutto or seafood, it’s all about the ladling and mixing. Smooth with just a hint of lingering bite, risotto is comfort food.
For the whole of next week, back by popular demand, Tattersalls will be serving up a winter special dish, prawn risotto with scallops served in a delicious Napoletana sauce. Small, plump and chalky Arborio rice is specially used, as it releases some of its starch during cooking, creating a creamy texture.
If you’re like me, you’ve realised that making risotto doesn’t have to be laborious. Apparently, we don’t have to stand over the pot, stirring constantly with one hand because feng-shui dictates that we stir non-stop for 33 turns anti-clockwise, while awkwardly ladling in simmering liquid with the other. No need to lose hours of our lives to those needy rice pots!
The day I heard there was an entire contingent of risotto rebels who did not abide by constant stirring, was the day I decided to Grinch walk and peep over Chef Fernando’s shoulder.
Fernando mentions the success of a good risotto depends on a process of absorption. The method is always the same and consists of gentle stirring and adding warm stock a cup at a time. Fernando has added fish stock and white wine for the perfect texture and bold flavours, perfectly matched with the zesty flavours of our 2009 Billecart-Salmon Champagne.
Zesty citrus even makes its way into the prawns, and when biting down on it, releases another wave of fizzy citrus.
Available until sold out next week only, contact dine@tattersallsclub.org to book.
