Risotto Rice To Stock Ratio Recipes

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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

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