Classic Risotto Recipe
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Category: |
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Ingredients: |
Ingredients: 1 ½ cups of Arborio rice
6 tablespoons unsalted butter or a combo of olive oil and butter
1 medium onion diced
5 cups of simmering chicken stock
½ cup dry white wine
Freshly grated Parmesan cheese
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Directions: |
Directions:Add 3 tablespoons of butter in a medium sized Dutch oven or equivalent and turn heat to medium. Add onion and a few pinches of salt and sweat onion while stirring with a wooden spoon. Do not brown onion. Add rice to pot and stir to coat for about 2-3 minutes. Add white wine and stir until wine is gone.
Slowly add a ladle full of simmering stock to pot and stir. Keep stirring making sure that risotto is simmering on medium low. When all liquid is absorbed add another ladle of simmering stock. Continue until risotto is al dente. Taste after about 15 minutes to avoid over cooking. Turn off heat and add remaining butter and about ½ cup of cheese. Stir constantly for about 1 minute. Taste and adjust if necessary. Serve immediately.
*For risotto Milanese add some saffron threads to sautéing onion and some to the broth.
*For mushroom risotto add some dried mushrooms to the simmering stock and let steep for about 10 minutes. Scoop out dried mushrooms and roughly chop. Continue with recipe as usual. Then sauté some mushrooms of your choice in butter and add along with butter (a little less maybe) and cheese at the end (and the chopped soaked dried mushrooms).
*For seafood risotto change the chicken broth for fish stock (or shrimp stock made with shrimp shells, clam juice, etc) and add the fish or shellfish at the end of rice cooking time to avoid over cooking. Omit cheese. |
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