Risotto Recipes and Tips

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Here are a few tips to help you make the perfect risotto abd three great risotto recipes.
Properly prepared risotto is a thing of wonder: creamy rice, cooked slowly with ladles full of stock added one at a time. And, it is not as difficult as it may seem. Here are a few tips to help you make the perfect risotto.

>>Garlic Scape Risotto


1. Get the rice right

Risotto is made with arborio rice, a rice that is known for its round, short grain and high starch content. When it's cooked slowly, the starch creates the creamy sauce that's the trademark of a good risotto.

2. Stock up on patience

Preparing risotto takes a little time. The stock or broth should be added a little at a time; only add more once it has evaporated.

3. Bite

When fully cooked, risotto should have a little bite to it; it shouldn't be completely soft, but it also shouldn't be crunchy. It's important to taste the rice as you go to make sure you're cooking it to just the right texture.


>>Wild Mushroom Risotto

Parmesan Risotto Recipe

Serves 4

Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Directions:
  1. Heat the olive oil in a heavy-bottomed pot over medium-high heat until it thins and covers the bottom of the pot; add the onion and cook, stirring occasionally, until the onion softens, about a minute.
  2. Add the rice and stir it until it's evenly coated with the oil; add the white wine and cook until the wine evaporates; add about 1/3 cup of the stock and cook the rice until only about a tablespoon of the stock remains; continue adding the remaining stock, about 1/3 cup at a time, until the risotto is fully cooked.
  3. Stir in the cheese and parsley and serve immediately.

>>More Risotto Recipes


Lemon Risotto

Serves 4

Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1/4 cup chopped fresh parsley

Directions:
  1. Heat the olive oil in a heavy-bottomed pot over medium high heat until it thins and covers the bottom of the pot; add the onion and cook, stirring occasionally, until the onion softens, about a minute.
  2. Add the rice and stir it until it's evenly coated with the oil; add the white wine and cook until the wine evaporates; add about 1/3 cup of the stock and cook the rice until only about a tablespoon of the stock remains; continue adding the remaining stock, about 1/3 cup at a time, until the risotto is fully cooked.
  3. Stir in the lemon juice and zest; season to taste with salt and pepper and serve immediately.

>>Easy Chicken Risotto


Asparagus & Goat Cheese Risotto

Serves 4

Ingredients:

  • 1 cup chopped fresh asparagus
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1/4 cup crumbled goat cheese

Directions:
  1. Drop the asparagus into a pot of heavily-salted, rapidly boiling water; cook until the asparagus is crisp-tender and bright green; drain the asparagus and set it aside.
  2. Heat the olive oil in a heavy-bottomed pot over medium high heat until it thins and covers the bottom of the pot; add the onion and cook, stirring occasionally, until the onion softens, about a minute.
  3. Add the rice and stir it until it's evenly coated with the oil; add the white wine and cook until the wine evaporates; add about 1/3 cup of the stock and cook the rice until only about a tablespoon of the stock remains; continue adding the remaining stock, about 1/3 cup at a time, until the risotto is fully cooked.
  4. Stir in the goat cheese and the blanched asparagus; season to taste with salt and pepper and serve immediately.