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.

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.

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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Yield: 4

How to Make Simple Risotto

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 This is the basic technique for perfect risotto every time that is not as time consuming as its reputation says it is.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 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

Instructions

1. Add the stock to a saucepan and keep warm over low heat.
2. To a skillet, add the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened.
3. Add the rice and stir coating with the oil. Stir in the wine and simmer until absorbed by the rice.
4. 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.
5. Taste for salt. You may not need to add any if your stock is salty and there is salt in the cheese.
6. Serve immediately topped with the rest of the Parmesan cheese.

Nutrition Information:

Yield:

1
Amount Per Serving: Calories: 388 Saturated Fat: 6g Cholesterol: 23mg Sodium: 910mg Carbohydrates: 46g Protein: 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.