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Risotto I Ricchi
As part of a review of Washington's best Italian restaurants, for the Post Magazine,
Phyllis Richman interviewed Francesco Ricchi (of I Ricchi, in DC) about the risotto for which his
establishment was so justly renowned. Less than a year later, we visited I Ricchi, tried its
risotto (our first experience with the dish), and immediately returned to Richman's article.
Ricchi had spoken spoken generally about techniques and ingredients. We took those clues, overlaid
them on comments about techniques, timings, and quantities from several sources, and experimented
extensively and lovingly. The I Ricchi variation, we found, is quite distinctive because it is so
tangy, an intriguing mix of the hot pepper and the cool cheese.
| 5 c. stock (chicken, beef, or vegetable) |
3 T. olive oil |
| 4-6 scallions, sliced |
2 large cloves garlic, sliced |
| 1/2 t. red pepper |
5 large leaves fresh basil, roughly chopped |
| 3 sprigs fresh parsley |
1 1/2 c. Arborio rice |
| 1/4 c. white wine |
freshly grated Parmesan Cheese |
| freshly ground black pepper |
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- Bring broth to a slow, steady simmer.
- Heat oil in heavy skillet over medium burner. Add scallions, garlic, and red pepper, and
sauté until translucent--not brown. Add the herbs, cooking only long enough to wilt.
- Add the rice, stirring until well coated. Add the wine, stirring
until it is fully absorbed.
- Begin adding the simmering broth, 1/2 cup at a time. After each addition of broth, stir the rice regularly
while it cooks. Wait until the rice is nearly dry before adding more broth. It should
take nearly 20 minutes for you to add all of the broth.
- Taste to test for done. The rice should be creamy, not dry, tender but firm.
- Serve with grated cheese and a pepper mill on the side.
4 main course servings
6 side dish servings
Source: Washington Post Magazine, April 2, 1989
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