Once you learn how to make a Basic Risotto you’ll have a blank canvas for flavor possibilities. The main ingredient in risotto is a cup of patience and 30 minutes of your undivided attention. Trust me it’s worth every ounce.
Step #1 ~ Have all ingredients measured and ready to be added. Bring chicken or vegetable broth to a simmer in a small saucepan. Cover and set aside.
Step #2 ~ In a 2-quart saucepan, melt butter and sauté onion over medium-high heat until translucent, about 4-5 minutes.
Step #3 ~ Add rice and stir continuously until rice is opaque, about 2-3 minutes. Add garlic and sauté until fragrant, about 1 minute.
Step #4 ~ Add 1/2 cup dry white wine. Stir continuously until wine is absorbed.
Step #5 ~ Add 1/2 cup of broth to rice and stir continuously until absorbed. Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
Step #6 ~ Stir in parmesan cheese and cream, mix until well combined and creamy.
Once you have a Basic Risotto Recipe creating layers of flavor by adding fresh herbs and aromatics is a cinch.
Fresh Herb Risotto ~ Add 2-3 Tbl. chopped fresh herbs at end with parmesan and cream. Here are some of my favorite pairings: Basil & Parsley. Cilantro & Mint. Rosemary & Lemon Zest. Tarragon & Chives.
Wild Mushroom Risotto ~ Begin by sautéing 1 pound assorted sliced wild mushrooms in 1 Tbl. butter until they are soft, about 3-4 minutes. Remove mushrooms and their liquid; reserve. Continue with Step #1 above. Return sautéed mushrooms at the end with the parmesan cheese and cream.
Lemony Thyme & Sweet Pea Risotto ~ Follow steps above. Add 1 cup cooked sweet peas and 2 Tbl. chopped fresh lemony thyme at the end with the parmesan cheese and cream.
Sage Browned Butter Risotto ~ Begin by sautéing 8 fresh sage leaves in 4 Tbl. butter over medium heat until butter turns golden brown and sage leaves begin to crisp. Remove sage leaves and reserve. Using browned butter, add onion and continue with Step #2 above. Return sage leaves at the end with parmesan cheese and cream.
Thai Risotto ~ Follow steps above. When sautéing the onion add 2 Tbl. red curry paste. Replace two cups of the broth with one 14-ounce can coconut milk. Omit parmesan cheese.
- 4 cups chicken or vegetable broth
- 4 Tbl. butter
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan cheese, finely grated
- ⅓ cup heavy cream
- salt & pepper
- Warm broth in small saucepan; cover and set aside.
- In a 2-quart saucepan, melt 4 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
- Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
- Add the white wine and cook, stirring, until absorbed.
- Add ½ cup of broth to rice and stir continuously until absorbed. Continue adding ½ cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
- Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.
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