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    You are in: Home / Recipes / Basic Risotto Recipe
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    Basic Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Dwynnie's Note:

    I love risotto and this is the recipe that I always use. This is the base recipe for risotto, from the "Risotto" cookbook by Judith Barrett and Norma Wasserman. Cheese, herbs, cooked vegetables, etc. (the condimenti) is added at the end after the basic recipe is complete.

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    Serves: 4


    as side ...

    Units: US | Metric






    1. 1
      Brodo: Bring the broth to a steady simmer in a saucepan.
    2. 2
      Soffritto: Heat the butter and oil in a heavy 4 quart pot over medium heat. Add the onion and saute for 1 to 2 minutes until it begins to soften. Do not brown the onion.
    3. 3
      Riso: Add the rice to the soffritto using a wooden spoon and stir for 1 minute, making sure the grains are well coated. Begin to add the Brodo, starting with the 1/2 cup of wine and then adding the broth 1/2 cup at a time. Stir frequently and wait until each addition is almost completely absorbed before adding the next 1/2 cup.
    4. 4
      Condimenti: After about 20 minutes, when the rice is tender but still firm, add the reserved broth and the condimenti. Stir until the cheese is melted, herbs are combined, etc.
    5. 5
      Serve immediately.
    6. 6
      Condimenti suggestions are Goat Cheese (4 oz)and Parsley (1/4 cup); Crab meat (8 oz), Goat Cheese (4 oz), and Basil (2 Tbs dried); Spinach (1 10 oz box thawed and drained) and Parmesean (1/3 cup).

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    Nutritional Facts for Basic Risotto

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.6
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 6.5 g
    Cholesterol 22.9 mg
    Sodium 1018.0 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 2.2 g
    Sugars 1.7 g
    Protein 11.1 g

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