This is a step by step guide of How to Make Simple Risotto. This is the basic technique for perfect risotto every time that is not as time consuming as its reputation suggests.
What is Risotto?
Risotto is an Italian, vegetarian rice dish made from ‘risotto rice’, Arborio (or carnaroli) rice. The rice is cooked in pan of shallow liquid (usually stock) that is added in small increments then reduced and absorbed between additions. Stirring the rice while it absorbs the liquid brings out the starch and makes for a lovely creamy dish.
Risotto is a very versatile, one pot dish that you can add just about any ingredients to customize. Common ingredients are vegetables like peas, mushrooms, herbs like saffron and sometimes sausage or seafood but never meat like chicken or beef. The meat course is always served separately in Italy.
The basic recipe always starts the same. Chopped shallots or onion is cooked in oil, then the rice is toasted in the oil. White wine is added and reduced then the warm stock is added. Once the stock is all gone, butter and Parmesan cheese is mixed in. Keeping the stock warm ensures there is no drop in temperature in the rice each time you add it and keeps it cooking.
There is no cream in the making of risotto
You do not need to add any cream or milk to make risotto creamy. The creaminess comes from the method of cooking the rice. Stirring while the stock is being absorbed allows the starch from the rice to thicken and make the dish creamy.
A wide pan with a lot of surface area because you want room for stirring because it is this that develops the starch and thickens the risotto and achieve the creamy texture.
When it comes to servings, a good rule of thumb with risotto is a ratio of 3:1. That would be 3 cups liquid for 1 cup of rice. If you use this rule the risotto will be perfect every time because once all the liquid is absorbed this is the indication that the rice is done.
The amount of salt depends on how salty your stock is. I recommend adding the salt according to taste at the end of the dish.
The stock is a personal choice. If you want to make this risotto vegetarian use vegetable stock. I prefer chicken stock because it adds more flavor.
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- 3 cups chicken or vegetable stock
- 2 tablespoon olive oil
- 3 ounces shallot, finely chopped
- 1 cup Arborio rice
- 1/2 cup white wine
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated , plus more for garnish
- Add the stock to a saucepan and keep warm over low heat.
- To a skillet, add the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened.
- Add the rice and stir coating with the oil. Stir in the wine and simmer until absorbed by the rice.
- Add a ladle of stock and stir until almost completely absorbed by the rice. Continue this until all of the stock is gone and the rice is tender but not mushy. Turn off the heat and stir in the butter and ½ cup Parmesan cheese.
- Taste for salt. You may not need to add any if your stock is salty and there is salt in the cheese.
- Serve immediately topped with the rest of the Parmesan cheese.
Amount Per Serving: Calories: 388 Saturated Fat: 6g Cholesterol: 23mg Sodium: 910mg Carbohydrates: 46g Protein: 8g