How to Make a Basic Risotto
This classic dish of northern Italy has a reputation for being time consuming and finicky, but when you understand the basics, it is actually rather simple. Let me show you how to make a basic risotto.
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Servings: 2 people
Ingredients
- 1 tablespoon butter
- 1 shallot
- 1/4 cup white wine
- 3/4 cup Arborio rice
- 2 cups stock
- 1/4 cup Parmigiano Reggiano cheese
- 1 tablespoon butter
- salt & pepper
Instructions
- Melt the butter, add the onion and saute until tender and translucent. Do not caramelize the onions. (NOTE 1)
- Add the rice toast it by stirring it until you see white spots on the grains.
- Deglaze the pan with wine and stir until the wine is fully absorbed. (NOTE 2)
- Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed. Keep the rice at a medium simmer for the entire cooking process. (NOTE 3)
- Continue adding the heated stock in small increments until the rice is al dente (tender but slightly firm in the center) and the mixture is creamy with a consistency of thick porridge. (NOTE 4)
- Finish your risotto by adding butter, cheese, and season with salt & pepper.
Notes
- If you want to add garlic, do it at this point.
- Deglazing is adding liquid into a pan in order to loosen the particles that are stuck to the bottom of your pan.
- It is crucial that you used heated stock, not cold stock.
- Adding the liquid gradually and waiting for the rice to absorb in between additions is another crucial step.
Nutrition
Calories: 463kcal | Carbohydrates: 66g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 1234mg | Fiber: 3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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