Pappa’s Prison Risotto

Updated: Jul 30

(Risotto alla Partannese)

For when you have time, but not choices

Ingredients:

2 tbsp extra virgin olive oil (even better if it’s from Partanna)

1 small onion or shallot, finely chopped

¾ cup Arborio or Carnaroli rice

⅓ cup dry white wine (optional, especially if you’re in prison)

3-4 cups vegetable broth, kept warm

Zest of 1 lemon (optional, but traditional in Sicily)

Salt and pepper to taste

Instructions:

Sauté the onion: Heat olive oil in a wide, heavy-bottomed pan over medium heat. Add chopped onion and cook gently until soft and translucent, about 5 minutes. Don’t rush it. If you’re like Pappa, you’ve got plenty of time.
Toast the rice: Stir in the rice and cook for 1-2 minutes until the grains are slightly translucent at the edges. If you have wine (perhaps Carlo Ponzi charmed the warden into giving him a bottle?), add it now and cook it off.
Add the broth gradually: Add warm broth ½ cup at a time, stirring frequently. Let each addition absorb before adding the next. Continue until rice is creamy and al dente (at least 20 minutes or longer). This takes all your quiet attention. Great for a respite from working in the stone cutters’ room.
Finish the risotto: When the rice is almost done, stir in the lemon zest if you have it. Taste and season with salt and pepper. Stir in a knob of butter or a sprinkle of cheese, if you have it. Butter and cheese aren’t traditional in Sicilian cooking, but they’re delish anyway in this dish.
Let it rest, then serve: Remove from the heat. Let it rest for at least 2 minutes.

Optional:

A spoonful of Pecorino or Ricotta Salata, or a final drizzle of oil

Pine nuts (pinnoli), raisins, and fennel: all traditional, especially in Western Sicily

This recipe reflects the agricultural calm of Belice Valley, where Partnna is located: olive groves, lemon trees, and wheat fields.