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Basic Risotto1

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.

Risotto Step 2

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.

Risotto Step 1

Step #2 ~ In a 2-quart saucepan, melt butter and sauté onion over medium-high heat until translucent, about 4-5 minutes.

Risotto Step 3

Step #3 ~ Add rice and stir continuously until rice is opaque, about 2-3 minutes.  Add garlic and sauté until fragrant, about 1 minute.

Risotto Step 4

Step #4 ~ Add 1/2 cup dry white wine.  Stir continuously until wine is absorbed.

Risotto Step 4

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.

Basic Risotto

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.

Seafood Risotto ~ click HERE for recipe.

Basic Risotto Recipe {How-To}
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Warm broth in small saucepan; cover and set aside.
  2. 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.
  3. Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
  4. Add the white wine and cook, stirring, until absorbed.
  5. 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.
  6. Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.

 

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