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Basic Risotto
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- #4466
Learn the simple steps that go into making a great risotto with this basic how-to recipe.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
1 comment
ingredients
5 cups stock (chicken, vegetable, or water)
1 tablespoon olive oil
1 large onion, finely chopped
1 cup white arborio rice
1/2 cup white wine, optional
1/4 cup Parmesan cheese, grated
directions
Heat the stock in a saucepan to a boil then reduce to a very low simmer. Keep warm.
Heat the olive oil in a heavy pan over medium-high heat. Add the onion and cook, stirring frequently, until soft. Add the rice and cook, stirring constantly, until it is coated in oil and just starts to toast. Do not brown the rice. Reduce the heat to medium.
Add the wine (if using) to the rice and cook, stirring constantly, until the wine is absorbed.
Add the hot stock 1/2 cup at a time, stirring frequently until each addition of liquid is absorbed by the rice. Continue adding stock 1/2 cup at a time until it is all incorporated and the rice is tender.
Remove the rice from the heat and stir in the Parmesan. Serve hot. If desired, you can add any fresh herbs during the last few minutes of cooking.
nutrition data
279 calories, 5 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
July 8, 2012
add garlic wth onion and saute..after rice is almost creamy add shrimp and a bit of saffron for flavor. to finsh add 2 tbsp cream and them add parm cheese.....wow! It works!
July 26, 2009
Wonderful, my whole family even the grandchildren love it.
February 21, 2009
I followed the recipe exactly and used plain old white rice. THis came out really good and very tasty. I served it with chicken cacciatore instead of having plain white rice. My guests really liked it. I'll use this recipe again!
Cooking is all about ratios and many people don't understand that. For Risotto, the ratio is 1 cup rice -> 3+ cups stock. If you decide to add any herbs or shrooms you want to sweat those out while you're sweating the onion so the herb flavor gets infused into the oil so when you parch the rice with the oil you will taste the herbs in the rice not just in the sauce.
May 7, 2008
This was a really great recipe. I used five cups of chicken stock, as well as added 1 1/2 cups sliced mushrooms when I added the first cup of broth. Would recommend in the future to use 1/2 broth and 1/2 water, as the risotto turned out a little salty. I also added basil and oregeno about half way through, and it turned out great. I'd also say that the rissoto sans cheese was also delicious! Enjoy!
April 7, 2008
Great basic recipe, I added minced mushrooms, carrots, celery, and boiled ham to the onion. I found that I didn't need as much water (3 cups vs 5) as stated, maybe because of the mushrooms.