Rissotto with Charleston Gold Aromatic Rice

Carolina Gold Rice is a medium-flavored, flavorful rice from the South Carolina Lowcountry.  When stirred, it releases a starch similar to Arborio rice, which makes it a perfect substitute in risottos and rice puddings.  This time the author will make risotto with Charleston Gold Aromatic Rice 3-Pack

Ingredients

1 teaspoon.  kosher salt, plus more

6 tbsp.  extra virgin olive oil zaitun

large garlic, finely chopped (about 1½ cup)

2 cups carnaroli or Japanese sushi rice

1 cup dry white wine

5 tbsp.  unsalted butter, cut into pieces

1¾ cups finely grated Parmesan, divided

Freshly ground black pepper

Preparation

Step 1: Mix 1 tbsp.  salt and 10 cups water in a medium saucepan.  Bring to a very bare boil over medium heat.

Step 2 : Meanwhile, heat the oil and cook the onion and a pinch of salt, stirring constantly, until the onions are translucent and starting to soften, 6-8 minutes.  Add the glass of water and cook, stirring frequently, until the water has evaporated and the onions are sizzling in the oil and completely tender, about 5 minutes.  Taste the onions;  if it's still firm, add a little more water and continue cooking until it's soft.

Step 3 : Add Charleston Gold Aromatic Rice 3-Pack and lightly coat with oil.  Coating the grains with oil before adding the liquid helps the rice to cook evenly so the outside doesn't get soggy before the center is tender.  Add another pinch of salt.

Step 4 : Reduce the heat to medium, then add the hot salted water to the rice in cup increments, stirring constantly and allow the liquid to completely absorb before adding more, until the Charleston Gold Aromatic Rice reduces the heat to medium-low.  Gradual absorption and constant stirring are the keys to pushing the starch out of the risotto, creating its characteristic creamy consistency.  Start checking the rice after about 15 minutes;  The granules should be tender but not mushy, with a slightly firm center that doesn't leave a chalky or beet residue between your teeth after tasting.  Don't overcook!

Step 5 : Remove the pan from the heat, add the butter, and stir until melted.  Gradually add 1¼ cups of Parmesan, stirring until the cheese is melted and the liquid around the risotto is soft but very runny.  Stir in more hot salted water if needed to achieve the right consistency.  Taste and season with salt.  Finally divide the risotto among the warm bowls.  Sprinkle each with ground pepper.  Serve with the remaining cup of Parmesan on the side to skip.