How To Make Homemade Risotto
As far as Italian dishes go, risotto retains most of the best aspects of the country’s rustic cuisine. The creamy texture, tangy white wine, aromas of parmesan and added flavors of whatever else you choose to put in all blend together to create one truly beautiful dish. But perhaps one of our favorite things about risotto is the fact that nothing else really compares, in any way, to this simply prepared yet complexly flavored dish. One bite of it and it’ll soon hit you that you’ve never tasted anything like it before and you won’t after. Now that’s amore. Want to know another one of our favorite things about risotto? Think of anything you want to put it in it and it’ll, more than likely, work out. Pumpkin, squash, asparagus, leek, tomato and olives. Sheesh, we’ve even heard of dessert risottos containing fruits and chocolate. Sign us up!
Learn how to make delicious risotto in this free online cooking class. Once you learn how to make a basic recipe, you can start having fun with the tons of different variations that will never leave one tasting the same as another.
3 qt chicken stock
3 oz butter
1 pt Arborio rice
1 tbsp garlic
4 oz Parmesan
3 oz whole butter
Salt and pepper to taste
- Bring seasoned stock to simmer.
- While stock is heating, sweat onion and garlic in another pan with 3 oz butter.
- Increase heat and add 6 oz stock. Stir until liquid is absorbed.
- Keep adding 6 oz stock at a time, waiting in between for rice to absorb the liquid. Continue to stir.
- Par cook to 80% and cool if using at a later time or cook to al dente.
- Finish with other 3 oz of butter and Parmesan. Season to taste. Don’t despair, you will have leftover liquid.
- Serve immediately. Rice should be a consistency that spreads out in the serving dish.