Add An Ingredient Risotto Recipes

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BASIC RISOTTO



Basic Risotto image

Provided by Food Network

Number Of Ingredients 8

1 cup arborio rice
2 tablespoons olive oil
1 large onion, peeled and finelydiced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Steps:

  • Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.
  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.
  • Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
  • Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of chicken stock, stirring
  • occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
  • After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY



How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
  • Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
  • Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
  • Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
  • Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
  • Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
  • Top with parsley, Parmesan, salt, and pepper.
  • Enjoy!

CREAMY RISOTTO



Creamy Risotto image

Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
4 1/2 cups reduced-sodium canned chicken broth
3/4 cup grated Parmesan cheese
2 tablespoons butter
Fresh thyme leaves, for garnish (optional)

Steps:

  • In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
  • Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
  • Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

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