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Classic Risotto (plus Tips For Perfect Risotto) Recipe

Ingredients

How to make it

  • Directions
  • 1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • 2. Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
  • 3. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  • 4. Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
  • 5. Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
  • 6. Serve immediately. Makes 6 servings.
  • 8. •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
  • 9. •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
  • 10. •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
  • 11. •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
  • 12. •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
  • 13. •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
  • 14. •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
  • 15. •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
  • 16. •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
  • 17. •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.
  • .
  • Nutrition Facts
  • Serving Size: 1 (295 g)
  • Servings Per Recipe: 6
  • Amount Per Serving
  • % Daily Value
  • Calories 302.5
  • Calories from Fat 151
  • 50%
  • Amount Per Serving
  • % Daily Value
  • Total Fat 16.8g
  • 25%
  • Saturated Fat 10.3g
  • 51%
  • Cholesterol 51.1mg
  • 17%
  • Sugars 0.9 g
  • Sodium 392.7mg
  • 16%
  • Total Carbohydrate 29.0g
  • 9%
  • Dietary Fiber 1.1g
  • 4%
  • Sugars 0.9 g
  • 3%
  • Protein 6.0g
  • 12%

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  • twill10 8 years ago
    Thanks everyone for the bookmarks
    Was this review helpful? Yes Flag

The Cook

twill10 Cape Girardeau, MO

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