Harmenjanssen's Notes:
Expand3 sticks rhubarb Ask a question about this ingredient
juice of 1 lemon Ask a question about this ingredient
1.75 ounces sugar Ask a question about this ingredient
1 glass red wine Ask a question about this ingredient
4.40 ounces Arborio rice Ask a question about this ingredient
7 ounces prosciutto Ask a question about this ingredient
2 small shallots Ask a question about this ingredient
1 glass white wine Ask a question about this ingredient
600 milliliters milk Ask a question about this ingredient
a couple of fresh mint leaves Ask a question about this ingredient
a small piece of raw rhubarb Ask a question about this ingredient
Cut the 3 sticks rhubarb in about 1 inch long pieces. Place the rhubarb with the lemon juice and sugar in a small sauce pan. Note; cooking the rice takes longer than cooking the compote, so you may want to do this while executing the first steps of making the risotto.
Ask a question about this stepWhen the rhubarb has softened, add the red wine. The wine should at most barely cover the rhubarb.
Ask a question about this stepLet simmer until reduced and you've got a nice, thick compote. Optionally add some more sugar to taste and take the pan off the heat.
Ask a question about this stepDice the prosciutto real small and mince the shallots. Meanwhile, melt some butter in a skillet. Add the rice to the pan and fry for just a couple of minutes.
Ask a question about this stepAdd the prosciutto and shallots and fry gently until the shallots have softened. Pour the white wine in the pan and allow it to evaporate over medium to low heat.
Ask a question about this stepStart adding milk to the pan, half a cup at a time. Don't drown the rice, add just enough to come halfway up the rice. Only add a next half cup when the previous one has almost evaporated. Keep gently stirring the rice to make sure it won't stick to the pan.
Ask a question about this stepStart tasting the rice after about two cups are added. Tasting is the only way to know if it's done! When it is, stop adding milk.
Ask a question about this stepAdd salt and pepper to taste. Stir in the rhubarb compote and warm through. Serve the rhubarb risotto in small bowls. Garnish with a couple of mint leaves and grate some raw rhubarb over the dish.
Ask a question about this stepBoy, that's a tough one. Around here the sticks are all sort of the same size.
By stick I mean an untrimmed stick, leaves at the end removed, but not tampered with in any other way.
I'll check my grocery stores this weekend for you to give a better estimate, but 3 to 4 untrimmed sticks without leaves, as if they're just pulled from the ground, would work great :)
How long and thick are the sticks? That should work. I just need to make sure I'm at least close, so that the proportions are true. Thanks!!
I guess about 45 centimeters long and 2 to 3 centimeters thick.
I apologize for not providing correct measurements, and I sure hope the dish turns out right, I had no idea the rhubarb sticks would be so variable. Let me know if it worked for you!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
When you say, "3 sticks of rhubarb," how much does that mean, when trimmed and chopped? Or perhaps you can give me the weight, approximately, after trimming. Our rhubarb comes in all sizes, both in thickness and in length, so I need a little help, here. Thanks! ;o)