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Basic Risotto

recipe at a glance
Rating: 5/5 5 stars
4 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 4466
cook method: stovetop

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ingredients

1 cup white arborio rice
1 tablespoon olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)

directions

Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time.

This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheeses and serve immediately. For variety add fresh herbs and chopped vegetables during the last 5 minutes of cooking.

added by

recfoodrecipes

nutrition

279 calories, 5 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
375%
number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com
Jan 24, 2009

Chef_Kitchen
COMMENT:
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
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.