Risotto recipe

Risotto recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is a classic Italian dish that is loved for its creamy texture and rich flavors. Risotto is a versatile dish that can be made with various ingredients, but this recipe focuses on the traditional version using Arborio rice, onions, white wine, and Parmesan cheese. The key to a perfect risotto lies in slowly adding warm broth to the rice, allowing it to cook slowly and release its starches, resulting in a velvety consistency. Whether enjoyed as a main course or a side dish, this risotto recipe is sure to impress with its simplicity and delicious taste.

Keywords: Risotto, Italian dish, creamy texture, Arborio rice, Parmesan cheese

Risotto recipe details

Risotto recipe, recipe Rating: 4.4
Number of votes:93 

Ingredients

25 g	butter
2 tbsp	olive oil
2 clove(s)	garlic
1 small	onion(s)
125 ml	dry white wine
1 liter(s)	chicken stock
30 g	butter
350 g	Arborio or Vialone or Carnaroli rice
some	Parmesan cheese, grated, to taste
some	salt & pepper
some	rosmary
some	Italian herbs, to taste

Instructions

Heat butter and oil in a big pot. Add onion or garlic if desired. Add the rice and fry until the corn shimmers glassy. It makes noise, which is what the Italians call “sotto voce”. Mix slowly with a wooden spoon.

Add the cold wine and let the wine be absorbed fully until it just leaves the aroma.

As soon as the rice is more or less dry add some (approximately 200 ml) of the bouillon (“bagnare”). Mix with a wooden spoon until almost dry and add more bouillon. Do not add too much bouillon at one time, as the rice has absorb it slowly.

After approximately 17 – 20 minutes the rice starts to get creamy (“all’onda”). It is up to you how creamy and soft you want it. Season with salt and pepper.

Take from the heat and gradually fold in butter and Parmesan.

Tip:The traditional measurements of the portions in Italy: 75 – 100 g rice per person for a main meal, or 40 – 50 g for a starter. NEVER wash risotto rice!

Variations:
Risotto alla Milanese: cook Risotto as above and after approx. 15 minutes add some Saffron threads.

Risotto al Gorgonzola: cook Risotto as above and add 150 g of Gorgonzola cheese or Gorgonzola Mascarpone (milder).

Risotto ai Pomodori secchi e formaggio pecorino: cook Risotto as above and add 150 g of dried tomatoes chopped finely mixed with 150 g of fresh creamy goat cheese.


Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a