Recipe

Risotto Recipe

	Twill10 / All my dishes 1 month ago Basic risotto Prep:15m Cook:15m Servings:4	Twill10
	mild

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cuzpat

hot_it_up

valinkenmo

Ingredients

Most of my recipes are open to fit your tastes and I usually add some options to make the recipe more to what you like.

Risotto is a very nice dish than can be use as a complete meal or a side dish. The preparation for risotto requires more simmering than boiling and one must be gentle in the cooking process.

4 C. rice (use what kind you like)( I Have made this with several kinds of rice)

3 Tbs olive oil (and/or butter)

1 chopped onion

4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish.

3 to 5 cups canned or homemade chicken broth

1/2 c.white wine( a good white wine your favorite)

saffron ( pinch)

1 1/2 c.Parmesan cheese (use your tastes on this)

optional: chopped spinach

optional: chopped porcine mushrooms

optional: chopped asparagus

optional: other vegetables to your taste

I have also used Orzo to make a version of this.

When buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are Arborio, Vialone Nano, and Carnaroli. Other short-grained rices such as Originario will also work. Long grained rice such as Patna won't do, because the grains will stay separate. Nor should you use minute rice -- it won't absorb the condiments, and again the grains will remain separate.

Directions

In a frying pan, heat some little olive oil and/or butter. Olive oil is usually preferred for this Italian dish. Add the onions and fry until the onion has a nice golden appearance. Add the rice and make sure that the rice has a nice olive oil coat. Stir and gently fry the rice for a few minutes.

Slowly incorporate some chicken broth 1/3 cup at a time. The rice should stay wet but should never be completed covered by the broth. The rice will absorb the liquid and at that point you can repeat the process of adding more broth. Let the stove at low/simmer heat and do not stop stirring. It is fine that you can hear the steam while cooking but the rice should not stick. At some point you can start using some wine to incorporate instead of the chicken broth. You'll be the master of the broth/wine proportions you will like. Do the same as with the chicken broth, 1/3 cup at a time and simmer until the wine is absorbed. It is better not to use red wine otherwise the risotto will look rather pink.

When the rice looks pretty nicely cooked you can add the other ingredients: saffron, Parmesan cheese, spinach, mushrooms etc. If you use asparagus, it may be a better idea to incorporate them a bit earlier in the process.

Practice will be somehow needed to get exactly the risotto you want.

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Comments

hot_it_up 1 month ago said:
Risotto is a killer on a lot of cooking shows like Chopped. I like the Parmesan and mushroom. \0

Jeff

cuzpat 1 month ago said:
Sound good!! high 5

valinkenmore 1 month ago said:
Wonderful post for risotto. Love the explicit instructions!

californiacook 1 month ago said:

twill10 1 month ago said:
Most of my recipes are open to fit your tastes and I usually add some options to make the recipe more to what you like. I change a lot of recipes to my taste and I view a recipe as a guideline. I am not a strict recipe follower. I cook by what I like and the balance of flavors. I know when something is right on and when something is missing, I have done this all my life and it has served me well. I have also made a type of this using Orzo which is a rice like pasta, it was very good,just be careful with the oil (not too much). You should always taste, taste and taste when trying a new recipe.
Sorry for the confusion.

When buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are Arborio, Vialone Nano, and Carnaroli. Other short-grained rices such as Originario will also work. Long grained rice such as Patna won't do, because the grains will stay separate. Nor should you use minute rice -- it won't absorb the condiments, and again the grains will remain separate.

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