Risotto
Don’t be scared, making risotto isn’t as hard as you think.
Risotto can be intimidating for a first-timer. Sure it’s a little high maintenance with the constant stirring and adding of liquid. The honest truth is that you shouldn’t be intimidated by risotto. I find the entire process very calming. It’s a one-pot meal that allows me to focus on my thoughts and a glass of wine 🍷. The actual process is very simple. Create a flavorful base by sauteeing a mixture of onion, garlic, shallots. Then add your veggies, rice, wine, and stock. Add herbs, cheese, remaining broth, and butter. I know I made it sound hella easy because it is.
You can’t walk away and do something else when making risotto. This is a dish that you need to pay attention to. So why not make the best out of the situation at hand, pour a drink, play some jams, and get your risotto on. The result of all of your hard work is an extra creamy rice 🍚 dish packed with flavor. This dish is robust enough to be the main course or could be portioned into a sensible side dish. This is comfort food at it’s finest, so throw on some athleisure wear and get stirring.
RISOTTO 101
Grain: Arborio rice is traditionally used for risotto due to its high starch content. The starch is what makes the dish creamy. I’ve seen recipes for risottos using grains such as barley or farro. Other kinds of rice are often used like Carnaroli or long grain rice 🍚. For the healthy folks out there, cauliflower is often used as a substitute for the rice.
Stock: The liquid is the real star of this dish. It’s the stock that adds flavor to this dish. Use a high quality homemade or store-bought stock. The stock should be warm when adding to the risotto, so the cooking process isn’t slowed down by adding the cold 🥶 stock. The most important part of making risotto is to be sure all of the liquid has been absorbed before adding more liquid and stirring.
Alliums: The base of this dish is usually some sort of onion and garlic combination, which is pretty standard. I have used leeks, shallots, and scallions. It’s this mixture that starts to build the flavor of the risotto.
Wine: Use a drinkable white wine. If you won’t drink the wine, you shouldn’t cook with the wine. Make sure the wine is cooked off before proceeding with the next step of the recipe.
Veggies: Any veggie should work in a risotto. Mushrooms 🍄, peas, asparagus are very popular. You may need to precook some veggies before adding to the risotto.
Cheese: Just a reminder, but please shred your own damn cheese 🧀. Parmesan and Pecorino Romano are my usual suspects. A generous helping of cheese just adds to the overall creaminess of this dish.
Herbs: Totes optional, but I think herbs 🌿 can add to the overall flavor and adds a great pop of color.
Spices: This recipe is straight forward and uses salt 🧂 + pepper. As always, the possibilities are endless; Saffron, Curry, and Cardamon are a few that come to mind.
Oil: Everyone knows that fat adds flavor. I like to start the process using olive oil while sauteing the onions and garlic. I then finish the process by stirring in a bit of butter before serving.
Cooking: Get ready to work your arms. There is a lot of stirring involved. The goal of all the stirring is to make sure all of the liquid is incorporated and helps release the starches in the rice. Toasting the rice will add even more flavor. Hot stock is your friend.
Equipment: A heavy-bottomed dutch oven or the largest saucepan you have. Use a spatula or wooden spoon as your stirring utensil.
Storage: Risotto will keep for up to 3 days in the fridge.
Leftovers: Arancini is my favorite way to use leftover risotto.
Related Recipes: Lasagna
Risotto
Ingredients:
- 4 Cups Stock
- 1 Cup Arborio Rice
- 1 Cup Parmesan Cheese
- 1 Cup Chopped Alliums, such as onions, leeks, shallots
- 2 Tablespoons Minced Garlic
- 1 Cup White Wine
- Lemon Zest
- 2 Tablespoons Butter
- 4 Tablespoons Olive Oil
- 1 Cup Mushrooms,
- 1 Cup Asparagus, chopped
Instructions:
- Heat broth in a medium saucepan over medium low heat.
- Add olive oil and alliums of your choice to a heavy bottomed dutch oven.
- Cook alliums until softened.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook until evaporated while stirring.
- Add warmed broth 1 ladle at a time stirring until evaporated after each addition, this should take about 20 minutes
- Stir in asparagus and mix well.
- Add parmesan cheese and remaining stock.
- Remove from heat.
- Taste and add salt + pepper as needed.
- Garnish with more cheese, fresh herbs and lemon zest, as desired.
