THE BEST RISOTTO
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
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.
BASIC RISOTTO
Provided by Food Network
Number Of Ingredients 8
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.
BASIC RISOTTO
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
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
BEST BASIC RISOTTO RECIPE
This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000)
Provided by Debs Recipes
Categories Lunch/Snacks
Time 34m
Yield 4 cups, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
- Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
- Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
- Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
- Remove pan from heat and stir in cheese; serve.
- NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
Nutrition Facts : Calories 317.2, Fat 5.9, SaturatedFat 1.8, Cholesterol 4.4, Sodium 152.2, Carbohydrate 52.1, Fiber 1.8, Sugar 1, Protein 10.9
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