Best Very Easy Risotto Recipes

THE BEST RISOTTO

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.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

25 BEST EASY AND CREAMY RISOTTO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

SIMPLE RISOTTO

Steps:

• In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper.

RISOTTO FOR BEGINNERS

Steps:

• Gather the ingredients.
• In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
• In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
• Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
• Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
• Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
• Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy ( al dente ).
• Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
• Serve in bowls and enjoy.

EASY RISOTTO

Steps:

• Melt butter in a medium saucepan.
• Add onion and saute 1 minute.
• Add rice, then cook and stir for 2 minutes more.
• Stir in water, bouillon, and pepper.
• Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
• Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
• Stir in parmesan cheese.