Risotto alla Kristina
Serves 4
1 qt. water
1 Tbsp. minced onion
1 Tbsp. minced celery
2 Tbsp. olive oil
1 ½ Tbsp. butter
2 c. short-grain rice,
preferably Carnaroli
1 c. prosecco or other
sparkling wine
2 Tbsp. extra-virgin olive oil
1 Tbsp. minced chives
16 kumamoto oysters, shucked
Heat water in a saucepan until simmering. In a wide, heavy-bottomed pan, over medium-high heat, sauté onion and celery in olive oil and ½ tablespoon butter until soft. Add rice, stir, and cook for several minutes to coat with oil and butter. Add ½ cup prosecco and stir, then add enough simmering water to just cover the rice and begin to constantly stir. As liquid is absorbed, continue to stir and add simmering water; repeat. After about 18 minutes, check for doneness. The rice is finished when it is completely tender, yet still firm. Add the remaining prosecco as the last addition of liquid. Once done, remove pan from heat and add oysters, chives, remaining butter to taste, and extra-virgin olive oil. Stir vigorously to emulsify the fats, and let sit covered for 1 minute before serving.
Originally published in Philadelphia magazine,
March 2007
