How to Make Risotto

Risotto is rice’s sophisticated older brother. He’s creamier, much more filling and more of a dinner than a side. What’s not to like, right? Well, the trouble is that risotto has a reputation for being kind of a troublemaker. He’s not the easiest dish to prepare, so many cooks tend to shy away from him. Not anymore! We’ve got a step-by-step guide for you on how to make risotto tonight!

Click here to see the full recipe!

Here’s what you’ll need for this risotto:

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* 4 Tbs. butter
* 1 Tbs. olive oil
* 1/4 C. minced onion
* 1 1/2 C. arborio rice
* 1/2 C. dry white wine
* salt
* pepper
* 1/2 C. grated parmesan cheese

Here’s what you do:

1. Warm the broth up.

2. In a wide saucepan, melt 3 Tbs. butter with the oil over medium heat.

3. Add shallots and cook for 5 minutes, until softened.

4. Add rice and stir until hot, about 2 minutes.

5. Add wine and cook until most of the liquid evaporates.

6. Pour 1/2 C. broth over rice. Cook, stirring, until most of the liquid is absorbed.

7. Continue adding broth about 1/2 C. at a time, stirring after each time.

8. About halfway through cooking, add salt and pepper to taste.

9. Make sure to only use as much of the broth as you need until rice is tender and risotto creamy. Test the rice for taste. Add more broth if necessary. In general, the rice should be done after 18-20 minutes.

10. Remove the risotto pan from the heat.

11. Stir in the rest of the butter and cheese until it is melted and creamy. Serve.

See, that isn’t so difficult! That’s just a plain old risotto recipe! We’ve got tons more for you:

Summer Squash, Tomato and Basil Risotto
Chicken and Cauliflower Risotto
Tri-Color Vegetable Risotto
Parmesan Risotto
Seafood Risotto

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