Basic Risotto

READY IN: 34mins
Recipe by Deb's Recipes

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)

Top Review by Honey in Cali

I can't complain too much because the title does say "Basic". I picked it because Im a very picky eater, but it's even too plain for me. This was the first time I made Risotto and was disappointed because it had no flavor. I had to add more onion and cheese. Plus a lot of salt and pepper.. It was a good practice run so I know what to expect when I make Risotto. However, I need more ingrediants.. Perfect for people who like plain though.

Ingredients Nutrition

Directions

  1. Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
  2. Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
  3. 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.
  4. 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.
  5. Remove pan from heat and stir in cheese; serve.
  6. 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.

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