Basic Risotto
Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.
TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.
Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.
A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.
Basic Risotto
Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.
TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.
Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.
A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.
Cooking Instructions
- 1
Heat the butter until foaming over medium heat, in a heavy bottomed saucepan or Dutch oven
- 2
Add the onion and 1/2 tsp salt, and saute until just translucent (blonde).
- 3
Add the garlic, and saute another 1 minute until just aromatic. If you are using other aromatics, add them now.
- 4
Add the rice, and continue sauteeing until the rice grains are coated with the butter, and look translucent.
- 5
Add the wine or vermouth. Let it come to a simmer and cook until the wine is evaporated. The add 1 cup of hot stock and the other 1/2 tsp salt.
- 6
Simmer, stirring every few minutes while it cooks. Keep adding stock in 1/2 cup increments, replenishing it as the stock is absorbed by the rice. The heat should be just high enough to keep the liquid at a constant simmer.
- 7
Check the rice for doneness once you have added 3 cups of stock. If it is still underdone in the centre, add one final 1/2 cup stock.
- 8
When the rice is just cooked through, remove the risotto from the heat. Taste and adjust the salt and any seasonings, if needed. Add final 2 T butter and optional cheese, stir in until melted and nice and creamy. Texture should be creamy and thick enough to mound up slightly, but not stiff.
- 9
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Italian Risotto Italian Risotto
In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.
-
Chicken Risotto Chicken Risotto
I have been making this simple and cheap dish for years. Easy to do and affordable.
Brendon -
Parmesan Risotto Parmesan Risotto
So I know risottos can seem really complicated and scary.. But they really aren't :) you do have to have a little bit of time to make it but it serves as a beautiful side dish that is sure to impress. 💁
-
Parmesan Risotto Parmesan Risotto
This is a basic recipe. You can add Peas, asparagus, mushrooms or different cheeses to change it up. It's a perfect side dish. Or add cooked chicken and make it a meal.
-
Mixed Mushroom Risotto Mixed Mushroom Risotto
A good friend of ours was thinking of doing something special for his 15 yr anniversary. He wasn’t a great cook but he and his wife LOVED great food.He had never tried to make a risotto and his wife always ordered it when they are out.He asked me to come over and help him make this delicious dish.It was a beautiful cold crisp winters night, and I left them after making this dish with them sharing this ‘blanket in a bowl’ meal snuggled up by an open fire and a nice bottle of wine.
-
Spinach Risotto Spinach Risotto
Don't let the simple title fool you, the flavor (and the color) is great and a bit unusual for a Risotto. And strangely enough (but luckily), it doesn't require constant stirring as is the case with other Risottos!PS: Don't let the step about preparing the spinach scare you, it is simple and takes maybe 5 minutes.
-
Mushroom Risotto Mushroom Risotto
This is a very good and delicious dish. But....it's not fast food. Be prepared to stand there and stir the rice for about 20 minutes (a few minutes more more if you use more rice!). But you'll be rewarded with a most delicious, silky smooth rice dish!! -
Shortcut Risotto Verde Shortcut Risotto Verde
A mild flavored "faux" risotto that's great to put together when you don't have time to do the real thing.
-
-
Simple Leek Risotto Simple Leek Risotto
A simple risotto adapted after some trial replacing palmito with leek and creme de leite by simple cream.
-
Mushroom risotto Mushroom risotto
This is recipe I tried 1 day my mom said she never had a risotto dish
More Recipes
Comments