Basic Risotto Recipes

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VERY EASY RISOTTO



Very Easy Risotto image

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Provided by Kim Sanchez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
  • Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 34.3 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 4.7 g, Sodium 284.3 mg, Sugar 0.5 g

THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED



The Only Basic Risotto Recipe You'll Ever Need image

There's a reason so many restaurants put risotto on their menus: It's not a dish most people attempt to cook at home. Risotto has an earned reputation for being fussy. This easy risotto recipe requires a attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. With a solid formula, like the one below, you'll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes.

Provided by Jennifer Kushnier

Yield Serves 4

Number Of Ingredients 6

32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

Steps:

  • Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
  • Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
  • Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
  • Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
  • Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.

Nutrition Facts : Calories 266, Carbohydrate 40, Fat 8 g, Fiber 2, Protein 9 g, SaturatedFat 3 g, Sodium 400 mg, Sugar 1 g

EASY RISOTTO



Easy Risotto image

Make and share this Easy Risotto recipe from Food.com.

Provided by katymae16

Categories     Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 small onion, chopped (about 1/3 cup)
1 tablespoon butter or 1 tablespoon margarine
2/3 cup arborio rice, uncooked
2 cups water
1 teaspoon chicken bouillon
1 dash black pepper
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

Steps:

  • Melt butter in a medium saucepan.
  • Add onion and saute 1 minute.
  • Add rice, then cook and stir for 2 minutes more.
  • Stir in water, bouillon, and pepper.
  • Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
  • Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
  • Stir in parmesan cheese.

Nutrition Facts : Calories 240.9, Fat 6.5, SaturatedFat 4, Cholesterol 17.5, Sodium 174.2, Carbohydrate 38.3, Fiber 1.9, Sugar 1.1, Protein 6.5

BASIC RISOTTO



Basic Risotto image

The method of slowly adding broth and constant stirring allows the rice to release its natural starches and create that signature risotto creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 7

6 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
2 tablespoons grated Parmesan (1/4 ounce)

Steps:

  • In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
  • Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

Nutrition Facts : Calories 272 g, Fat 13 g, Protein 10 g

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.

RISOTTO FOR BEGINNERS



Risotto for Beginners image

If you've never made risotto before, this easy recipe is a great place to start. This Italian classic made of Arborio rice is simple but takes time.

Provided by Danilo Alfaro

Categories     Appetizer     Dinner     Entree     Side Dish

Time 30m

Number Of Ingredients 9

4 cups chicken stock
1 tablespoon vegetable oil
3 tablespoons butter (divided)
1 medium shallot (about 1/2 cup or 1/2 small onion; chopped)
1 1/2 cups Arborio rice
1/2 cup dry vermouth (or dry white wine)
1/4 cup Parmesan cheese (grated)
1 tablespoon Italian parsley (chopped)
Kosher salt (to taste)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
  • Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
  • Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
  • Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  • Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
  • Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
  • Serve in bowls and enjoy.

Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 24 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 4 g, Fat 11 g, ServingSize 3 to 4 cups, UnsaturatedFat 0 g

BASIC RISOTTO



Basic Risotto image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 quarts vegetable stock
1 ounce unsalted butter
1 ounce olive oil
1 shallot, finely chopped
1 pound arborio rice
1 cup dry white wine
Salt and pepper

Steps:

  • Bring the vegetable stock to a boil and keep hot. In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated. Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated. Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste.

BASIC RISOTTO



Basic Risotto image

Make and share this Basic Risotto recipe from Food.com.

Provided by Meg Sweetland Baker

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 medium onion, chopped
1 teaspoon garlic, minced (to taste)
2 cups arborio rice
1/4 cup dry white wine
2 1/2 cups chicken broth or 2 1/2 cups vegetable broth
1/3 cup parmesan cheese or 1/3 cup asiago cheese, grated

Steps:

  • Bring broth to boil in saucepan.
  • Melt butter in a different saucepan.
  • Add onion and garlic to butter, saute until tender.
  • Add rice. Saute 2-3 minutes.
  • Add white wine. Stir until absorbed.
  • Add hot broth 1/4 cup at a time. Stir occasionally until broth is absorbed.
  • Continue adding broth in small amounts until all broth is absorbed. This should take 20-25 minutes.
  • Try some of the rice. It should be tender but firm.
  • When the rice is done, add cheese. Stir until melted and combined.
  • Serve immediately.

Nutrition Facts : Calories 493.6, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.6, Sodium 647.9, Carbohydrate 83.5, Fiber 3.2, Sugar 1.8, Protein 13.1

BASIC RISOTTO



Basic Risotto image

Serve with Classic Beef Meatballs (page 4)

Yield Serves 4 to 6

Number Of Ingredients 9

4 1/2 cups chicken stock
2 tablespoons olive oil
1/2 onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine
1 teaspoon salt or more to taste
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
  • Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
  • Add the rice and continue to cook, stirring constantly, for 4 minutes. Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated. Add 1 cup of the chicken stock and continue to cook and stir vigorously. When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously. When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
  • Stir in the butter and Parmesan and mix to incorporate. Taste and adjust the seasoning. Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.

PARMESAN RISOTTO



Parmesan Risotto image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

SIMPLE RISOTTO



Simple Risotto image

Arborio rice, high-quality Parmesan, and wine are the keys to this creamy, cheesy, and warm northern Italian dish.

Provided by Martha Stewart

Categories     Rice Recipes

Time 35m

Number Of Ingredients 15

2 cans (14.5 ounces each) reduced-sodium chicken broth
4 tablespoons butter
1 medium onion, minced
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
A pinch of saffron threads
1 cup frozen peas
2 cups tomato juice
1 pound quartered white mushrooms
2 tablespoons butter
2 cups bottled clam juice
1/2 pound bay scallops
1/2 pound peeled and deveined medium shrimp

Steps:

  • In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.
  • In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.
  • Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).
  • Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.
  • MILANESE: In step 1, add saffron to broth mixture. In step 3, after adding last cup of broth to risotto, stir in peas.
  • TOMATO: In step 1, replace broth mixture with tomato juice and 2 cups water.
  • MUSHROOM: At the beginning of step 3, in a separate skillet, cook mushrooms with butter over medium-high until browned, 10 to 15 minutes. Proceed with step 3, and after adding last cup of broth to risotto, stir in cooked mushrooms.
  • SEAFOOD: In step 1, replace broth with clam juice and 2 cups water. At the end of step 3, a few minutes before risotto is done, stir in scallops and shrimp. In step 4, omit the Parmesan.

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