Updated: Feb 16
Making risotto isn’t hard, but it is time-consuming. You can’t just put it together and walk away. It needs your tender touch.
When you take the time to make it properly—meaning you patiently stir as you add the liquid and watch it transform into this glistening, creamy rice mixture that oozes with flavor—it is so worth the time you put in.
This is a classic Northern Italian rice dish that is delicious.
Serves: 4 – 8 Prep time: 10 minutes Total time: 45 minutes
5 cups chicken stock 1 tbsp olive oil 1/2 cup shallots or onion diced small 1 1/2 cups Arborio rice (This is a must as it will not work with another rice.) 1/2 cup dry white wine 3 tbsp butter cut into slices 1/4 cup grated parmesan cheese 1 tbsp parsley minced Salt and pepper
*Optional: you can add 8 oz. of sliced mushroom. Brown them in the beginning and set aside. Add them to the rice when you add the parmesan cheese.
Heat the stock, then lower the heat to keep it simmering.
In a heavy bottom skillet, add the oil.
Add the onion or shallots and cook until translucent, 2 minutes.
Add the rice to the pan, stir with a wooden spoon making certain to coat the rice with the oil. Continue cooking for 2 minutes making certain all the rice grains are well coated.
Add the wine to the pan and stir until the wine is absorbed.
Add 1/2 cup of the simmering broth to the pan and continue to stir until the broth is absorbed.
Continue this process until all but 1/2 cup of the liquid has been absorbed and the rice is tender but still has a slight bite; it should be al dente; keep in mind that the rice should be creamy but not mushy.
Take the pan off the heat; if the risotto isn’t creamy, add 1/2 cup of broth, stir, and add the butter and parmesan cheese.
Add the parsley.
Season with salt and pepper and serve immediately.
Serve the risotto when it is done and let each mouthful reveal the enticing contrast between the silky sauce and the slight bite still left in each grain of rice; that is when you know it is cooked perfectly.
Don’t let this recipe intimidate you; it isn’t hard, it just takes your attention. But then, all good things take a little work.
Risotto recipe is from page 188 of Le Kitchen Cookbook: a Workbook by Adeline M. Olmer
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