Risotto is an Italian short grain Arborio rice. It is a creamy delicious rice which is wet compared to dry like other cooked rice. It is almost like a pasta. In fact, it takes so long to cook that in restaurants I have seen orzo rice substituted in place of risotto when they serve osso bucco.
For many, this is an incredibly intimidating dish to cook, even for me. Its not rocket science but it does take patience. I’ve made it dozens of times, but this method so far is the best and most successful of all my attempts.
This can be served alone, it is the star of the dish. If you wish, you could always add grilled asparagus, shrimp, scallops, anything like that, but again, its fine just on its own.
- 1 Cup Arborio Rice
- 5 Cups Broth (your preference, chicken, beef, vegetable, seafood)
- 3 Cloves garlic (shaved)
- 1/4 Cup finely chopped onions or shallots
- 1 Ounce finely chopped parsley
- 1/4 Cup grated parmesan cheese
- Salt & Pepper
- 1/2 cup dry white wine
- 4 Tablespoons butter
- OPTIONAL: Chanterelle, porcini and/or other wild mushrooms, chopped fine, fresh mushrooms work fine too.
- Begin to heat a pot with the broth which will later be added to the risotto.
- In a shallow but solid stainless steel pan heat olive oil, butter and onions.
- Once the onions are translucent, add risotto and continue to stir until its toasted.
- Add white wine to deglaze and continue to stir until wine is mostly dissolved
- Once the wine reduces, start to add in heated broth 1-2 ladles at a time. If you are using mushrooms, they should be pre-soaked and cooked in the broth/liquid. Continue until all the stock is gone, always keeping the liquid level just above that of the simmering rice. This could take 30-40 minutes, but you will need to taste it for firmness/doneness. I personally don’t like it too firm or too soft.
- Once cooked to your liking, it should be about 4-5 times its size. Turn off the heat and add in the parmesan cheese, a squeeze of lemon, extra fresh cracked black pepper, and perhaps some extra virgin olive oil.
- Sprinkle with parsley and serve.