📝 About This Recipe
This dish pays homage to the 'Aristocrat of Grains,' utilizing the unique starch profile of heirloom Carolina Gold rice to create a silkier, more floral version of the Italian classic. Unlike traditional Arborio, this long-grain rice offers a delicate nuttiness and a clean finish that perfectly captures the essence of Contemporary American Lowcountry cuisine. Finished with high-fat cultured butter and a hint of bright citrus, it is a masterclass in texture and refined Southern elegance.
🥗 Ingredients
The Aromatic Base
- 2 large Shallots (minced very finely)
- 1/4 cup Celery Heart (brunoise (tiny dice))
- 2 pieces Garlic Cloves (grated into a paste)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Grain and Liquid
- 1.5 cups Carolina Gold Rice (unwashed, heirloom variety preferred)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Vermentino)
- 5-6 cups Chicken or Vegetable Stock (low sodium, kept at a simmer)
- 1 teaspoon Kosher Salt (plus more to taste)
The Finish (Mantecatura)
- 4 tablespoons Cultured Butter (cold, cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated on a microplane)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Chives (finely sliced into 'batons')
Garnish
- 1 pinch Lemon Zest (per plate)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low to keep it hot throughout the cooking process.
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2
In a heavy-bottomed Dutch oven or wide rondeau, heat the olive oil over medium-low heat. Add the shallots and celery heart.
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3
Sweat the aromatics for 5-7 minutes until translucent and soft. Do not allow them to brown; you want to maintain a pale, elegant color.
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4
Add the garlic paste and cook for just 30 seconds until fragrant.
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5
Increase the heat to medium and add the Carolina Gold rice. Stir constantly for 2-3 minutes to 'toast' the grains. Look for the edges of the rice to become translucent while the center remains white.
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6
Deglaze the pan with the white wine. Use a wooden spoon to scrape any bits from the bottom. Stir until the wine has been almost completely absorbed by the rice.
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7
Add your first ladle of hot stock (about 3/4 cup) and a pinch of salt. Stir frequently. This agitation is what releases the starch from the Carolina Gold rice to create the sauce.
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8
Once the liquid has been absorbed to the point that a spoon drawn across the bottom leaves a clear trail, add another ladle of stock.
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9
Continue this process for 18-22 minutes. Unlike Arborio, Carolina Gold is delicate; stir gently but firmly to avoid breaking the long grains.
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10
Begin tasting the rice around the 18-minute mark. You are looking for 'al dente'—a slight bite in the center without any chalkiness.
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11
When the rice is cooked but still has a 'soupy' consistency (it should flow on the plate), remove the pan from the heat entirely.
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12
Perform the 'Mantecatura': Add the cold cultured butter and Parmigiano-Reggiano. Vigorously beat the rice with a wooden spoon or shake the pan back and forth to emulsify the fats into the remaining cooking liquid.
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13
Stir in the lemon juice and half of the chives. Cover the pot and let it rest for 2 minutes—this is a secret chef's step for the perfect final texture.
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14
Check the seasoning and add more salt if necessary. If the risotto has thickened too much during the rest, add a tiny splash of hot stock to loosen it.
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15
Spoon the risotto into warm shallow bowls. Tap the bottom of the bowls so the rice spreads out evenly. Garnish with remaining chives, lemon zest, and a pinch of flaky salt.
💡 Chef's Tips
Use a wide, shallow pan rather than a deep pot to allow for even evaporation and better contact with the rice. Never use cold stock; it shocks the grain and prevents the starch from releasing properly. Carolina Gold rice is more fragile than Italian varieties; do not over-stir or you will end up with a gummy porridge. The 'Wave' (All'onda): The risotto is perfect when you tilt the plate and it moves like a slow wave rather than sitting in a stiff clump. Always use high-quality cultured butter—it has a higher fat content and a slight tang that elevates the rice's floral notes.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Chenin Blanc or a dry Sparkling Rosé. Serve as a base for butter-poached lobster tails or seared scallops. Top with shaved fresh truffles or sautéed wild chanterelle mushrooms for an earthy contrast. Accompany with a simple side of charred asparagus or a bitter greens salad to cut through the richness.