How to Make Risotto
Don't let risotto intimidate you any longer.
creamy risotto has a reputation for being finicky and laborious to make. But, the process, when done right, is simple and intuitive. Use these visual and texture
cues to guide you through making the perfect pan of risotto.
Choose Your Rice
grain rice is a must when making risotto. This starchy rice is responsible for
creating the thick, luxurious sauce that makes risotto so delicious. For the
best risotto, choose an Italian short grain variety like Arborio or Carnaroli.
Prepare Your Ingredients
beginning your risotto, prepare the ingredients so they are ready to go when
needed. Finely dice one onion, shred one cup of fresh Parmesan cheese, measure
2 cups of short grain rice, and four tablespoons of butter. Place five cups of
high quality, low sodium chicken broth in a saucepot and bring the pot to a
simmer. Keep the broth at a low simmer throughout the risotto-making process.
Cook Your Onion
the diced onion with the butter in a large skillet over medium-low heat until
the onions are soft and transparent. To keep the onions from browning, reduce
your heat as needed.
Toast Your Rice
dry rice to the skillet with the butter and onions. Avoid the temptation to
rinse the rice first, as the powdery starch coating helps develop the sauce.
Sauté the rice for a couple minutes, or until the grains begin to look
transparent, but not brown.
This toasting process helps the rice cook slowly and produces a deep, toasty flavor
Deglaze with Wine
If desired, the skillet can be deglazed with a dry white wine for extra flavor. Add 1/3 to 1/2 cup of wine, stirring to loosen any browned butter from the bottom of the skillet. If you prefer not to use wine, you can skip ahead and begin with the hot broth
Add one cup of the simmering broth to the skillet. Stir the rice and broth constantly until the liquid is absorbed. Add a second cup of broth and repeat the process.
Test Your Sauce
cup of broth is absorbed, it will begin to form a thick sauce. Continue to add
broth, one cup at a time, until the rice is tender, but still slightly firm.
You'll need to taste the rice throughout the process to test the texture and
determine doneness. The sauce should be thick, creamy, and flow slowly like hot
lava. If you run out of broth before the rice becomes tender, continue the
process with hot, simmering water.
Add Your Cheese
rice is cooked through, stir in one cup of shredded Parmesan cheese and freshly
cracked pepper to taste. Feel free to experiment with other flavor add-ins,
like lemon zest, truffle oil, or other cheeses.
Serve & Enjoy!
the risotto immediately after cooking. Risotto will begin to gel and thicken as
it cools and reheated risotto can become stiff and dry, so always make your
risotto just before serving.