Basic Risotto Recipe {How-To}

Once you learn how to make a Basic Risotto you’ll have a blank canvas for flavor possibilities.  The main ingredient in risotto is a cup of patience and 30 minutes of your undivided attention.  Trust me it’s worth every ounce.

Step #1 ~ Have all ingredients measured and ready to be added.  Bring chicken or vegetable broth to a simmer in a small saucepan.  Cover and set aside.

Step #2 ~ In a 2-quart saucepan, melt butter and sauté onion over medium-high heat until translucent, about 4-5 minutes.

Step #3 ~ Add rice and stir continuously until rice is opaque, about 2-3 minutes.  Add garlic and sauté until fragrant, about 1 minute.

Step #4 ~ Add 1/2 cup dry white wine.  Stir continuously until wine is absorbed.

Step #5 ~ Add 1/2 cup of broth to rice and stir continuously until absorbed.  Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition.  Continue until all broth has been added, about 20 minutes.

Step #6 ~ Stir in parmesan cheese and cream, mix until well combined and creamy.

Once you have a Basic Risotto Recipe creating layers of flavor by adding fresh herbs and aromatics is a cinch.

Fresh Herb Risotto ~ Add 2-3 Tbl. chopped fresh herbs at end with parmesan and cream.  Here are some of my favorite pairings:  Basil & Parsley.  Cilantro & Mint.  Rosemary & Lemon Zest.  Tarragon & Chives.

Wild Mushroom Risotto ~ Begin by sautéing 1 pound assorted sliced wild mushrooms in 1 Tbl. butter until they are soft, about 3-4 minutes.  Remove mushrooms and their liquid; reserve.  Continue with Step #1 above.  Return sautéed mushrooms at the end with the parmesan cheese and cream.

Lemony Thyme & Sweet Pea Risotto ~ Follow steps above.  Add 1 cup cooked sweet peas and 2 Tbl. chopped fresh lemony thyme at the end with the parmesan cheese and cream.

Sage Browned Butter Risotto ~ Begin by sautéing 8 fresh sage leaves in 4 Tbl. butter over medium heat until butter turns golden brown and sage leaves begin to crisp.  Remove sage leaves and reserve.  Using browned butter, add onion and continue with Step #2 above.  Return sage leaves at the end with parmesan cheese and cream.

Thai Risotto ~ Follow steps above.  When sautéing the onion add 2 Tbl. red curry paste.  Replace two cups of the broth with one 14-ounce can coconut milk.  Omit parmesan cheese.

Seafood Risotto ~ click HERE for recipe.

Arancini ~ click HERE for recipe.

Basic Risotto Recipe {How-To}

Libby with Lemony Thyme

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Servings 4

Ingredients

  

• 4 cups chicken or vegetable broth
• 4 Tbl. butter
• 1 onion finely diced
• 2 garlic cloves minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese finely grated
• 1/3 cup heavy cream
• salt & pepper

Instructions

 

• Warm broth in small saucepan; cover and set aside.
• In a 2-quart saucepan, melt 4 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
• Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
• Add the white wine and cook, stirring, until absorbed.
• Add 1/2 cup of broth to rice and stir continuously until absorbed. Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
• Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.

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