"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Risotto for the Whole Family Recipe

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This recipe for Risotto for the Whole Family, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Dreher Family
Added: Sunday, June 7, 2009


• 2 cups Arborio rice (sometimes sold as “risotto rice”)
• 7-10 cups chicken broth
• ¼ cup white wine
• one medium onion
• olive oil
• Parmesan cheese

Be creative and add other ingredients. Traditional risotto doesn’t have anything; but you can transform it from a side dish to a main dish with the right combination. I usually try 2-3 complimentary ingredients. Some things that have worked well for me:

1) asparagus, scallops and sun-dried tomatoes
2) small cubed sweet potato and sausage
3) for a seafood risotto: scallops, shrimp and little neck clams.

How to do it:
• Cut up all your ingredients
• Have your broth simmering
• Heat oil in a large sauté pan
• Add onion, sauté for a minute
• Add rice, stir it to coat with oil
• Sauté rice and onions on medium/low heat until rice becomes a bit translucent
• Add white wine, allow it to boil off
• Increase the heat to medium/high. Begin adding broth one cup at a time; as you add the broth, it will boil off, just keep stirring, BE SURE TO ATTEND TO THE RISOTTO AT THIS STAGE, AS ONE CUP ALMOST BOILS OFF, ADD ANOTHER…DON’T LET IT BOIL DRY BECAUSE THE RICE WILL BURN. (This method of adding broth one cup at a time is what makes risotto creamy; Arborio rice is high in starch, and this method allows it to release the starch slowly, creating a creamy texture.)
• THE CHALLENGE – keep the finish time in mind and add the other ingredients accordingly. Because you’re steaming everything, it’s easy to overcook stuff and end up with everything really mushy. I always try to have things end up a little adante.
• As the rice gets to the consistency you want (not too mushy, it should have a tiny crunch) mix in grated Parmesan - keep a little aside to top the risotto.
• Remove from the heat, sprinkle cheese over the top and allow the risotto to rest for about five minutes before serving.

Personal Notes:
Personal Notes:
It's best to make plain risotto the first couple of times until your get used to how Arborio rice cooks.

This is an easy meal for guests because you can get all the prep (cutting everything up) well in advance, and actually making the risotto takes about 20-30 minutes. It's a great (and, with the right ingredients, colorful) presentation when you bring it to the table!




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