Best Classic Risotto Recipes

CLASSIC RISOTTO (PLUS TIPS FOR PERFECT RISOTTO)

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
• Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
• Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
• Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
• Serve immediately. Makes 6 servings.
• 10 TIPS FOR PERFECT RISOTTO FROM USA RICE:.
• •Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
• •Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
• •Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
• •Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
• •Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
• •Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
• •Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
• •Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
• •Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
• •Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.

CLASSIC RISOTTO

Steps:

• .
• Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
• Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
• Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.

CLASSIC RISOTTO

Steps:

• *In a sauce pan, add the Chicken stock and water, bring to a simmer. *Heat pan on Medium heat. *Add a small amount of Olive oil, when heated add the Garlic and Onion, add salt to sweat the garlic and onion. *Make sure the onion or garlic does not brown, it should stay a light white color. *Once onions have given up a lot of their moisture add rice and toast for 1-2 minutes. *Add the wine, cook until almost no liquid is visible. *Add about 3-4oz of the simmering Stock/Water. *Stir gently until almost all of the fluid has been absorbed by rice, continue in this manner for 2 more additions of Stock/water. *Then before you add the 4th amount of Stock/water, add in the dried spices. *Continue to slowly stir and add liquid to the rice. *When the last of the liquid has been absorbed, Turn off heat, add in the lemon juice, grated Parmigiano cheese, and the chiffonade basil.