Simple Italian Risotto Recipes

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SIMPLE ITALIAN RISOTTO



Simple Italian Risotto image

Risotto is one of the recipes that every cook needs to know. The technique becomes easier with practice, and the simplicity of just a few ingredients that turn into a creamy, soothing texture make this risotto recipe a perfect weeknight dish.

Provided by Eileen O'Toole

Time 45m

Number Of Ingredients 7

2 cups chicken or vegetable stock
3 tbsp olive oil
1 small white onion (diced)
1 cup Arborio rice
1/2 cup white wine
1/2 to 1 cup Parmesan cheese
1/2 cup fresh basil (shredded)

Steps:

  • This process takes 20 minutes so prep your ingredients, find your favorite wooden spoon, pour yourself a glass of wine and don't stop stirring.
  • Warm the stock on the stovetop and preheat a large straight-sided skillet to medium high.
  • Add the olive oil and diced onion, sauté until the onion is soft. Add the Arborio rice and stir until all the rice is coated with olive oil.
  • Add the white wine and stir until the wine is absorbed. Add enough of the warm stock to cover the rice.
  • Stir until it is all absorbed and then add more stock to cover the rice again, continue adding stock until it is gone and absorbed by the rice. Don't stop stirring. This will take 20 minutes.
  • Taste the rice; it should be al dente. You may need to add some hot water if the rice isn't fully cooked and you've used all the stock. Use the same warming process you would with the stock.
  • Turn down the heat, add at least a ½ cup of freshly grated parmesan cheese. If you use a really good parmesan, you usually don't need to add salt. Add the basil at the last minute before serving.

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

GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Provided by Myleen Sagrado Sjödin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 12

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

Steps:

  • In a saucepan, warm the broth over low heat.
  • Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g

TOMATO RISOTTO



Tomato Risotto image

Here's yet another way to use our basic Quick Tomato Sauce! This buttery rice dish reminds me of my Mum's cooking. Her family came from near Biella, from the Piedmont, the old Kingdom of Savoy. With their French and Italian heritage, they had no problem using butter in their cooking. In fact, Mum used to make all her pasta sauces and risottos using butter. In this Tomato Risotto I have replaced some of the butter with olive oil, but if you want to make this dish without any butter at all, it's OK -- just leave it out at step 4. Remember, risotto should have an overall creamy consistency; it shouldn't be too dry and the rice should be al dente, chewy but definitely not mushy. In the winter, instead of using fresh basil you can use 1 teaspoon of minced rosemary, adding it to the oil in step 1, along with the onions.

Provided by Cook for Your Life Staff

Categories     Mains

Number Of Ingredients 1

1 tablespoon good olive oil, or to taste 1 small onion, finely diced 1 1/2 cups Arborio rice 1 quart chicken stock, heated to a low simmer and kept warm 1 tablespoon freshly grated Parmesan (optional) 1 tablespoon unsalted butter (optional) 3 tablespoons fresh basil leaves, torn into pieces (do not substitute with dried) For The Quick Tomato Sauce 2 tablespoons olive oil 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Ann's Tips) 1 to 2 cloves garlic, smashed and thinly sliced lengthwise 1 small dried red pepper, seeds removed (optional) 1/2 teaspoon salt or to taste 1 tablespoons freshly grated Parmesan cheese (optional) For method click here

Steps:

  • Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
  • Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
  • Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn't get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
  • Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
  • Remove the lid. If the risotto seems dry, stir in a little more warm stock or water to get the right creamy consistency. Serve warm.

Nutrition Facts : Calories 2134

EASY TRADITIONAL RISOTTO



Easy Traditional Risotto image

This fabulous, delicious, and easy traditional risotto recipe is made with short-grain Arborio rice, chicken broth, olive oil, and lots of patience.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch

Time 35m

Yield 6

Number Of Ingredients 10

5 cups chicken broth (warmed)
3 tablespoons olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups short-grain Arborio rice
1/2 cup dry white wine, or more chicken broth
1/2 cup Parmesan cheese (freshly grated)
2 tablespoons butter
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.
  • Heat the olive oil in another heavy saucepan over medium heat. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes-don't let the vegetables brown.
  • Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes, until some grains begin to look translucent.
  • Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.
  • Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
  • Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente ). Test it by biting into some grains.
  • When the rice is done, remove the pan from the heat and stir in the cheese and butter, and salt and pepper to taste. Stir until melted, then serve.

Nutrition Facts : Calories 247 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, Sodium 1049 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

THE BEST CREAMY RISOTTO RECIPE



The Best Creamy Risotto Recipe image

Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée.

Provided by Chef Billy Parisi

Categories     Main     Side Dish

Number Of Ingredients 9

1-2 tablespoons olive oil
1 peeled small diced yellow onion
3 finely minced garlic cloves
4 cups arborio rice
1 cup chardonnay
10 cups chicken stock (heated)
½ cup heavy cream
1 cup grated parmesan cheese
sea salt and pepper to taste

Steps:

  • Add the olive oil to a large pot or rondeau over medium-low heat.
  • Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
  • Add in the garlic and cook for 1 to 2minutes.
  • Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
  • Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
  • Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
  • Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
  • Serve with more parmesan cheese, pepper, and optional parsley garnish.

Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST RISOTTO



The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

  • Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
  • Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
  • Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
  • Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
  • Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
  • Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

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