1/1 Photo of Risotto
Jax Carcache's Note:
I absolutely love risotto. So my recipes would not be complete with out at least one recipe for risotto. This is the easiest one i've ever made.
My Private Note
Units: US | Metric
- 1PREPARING THE RICE.
- 2Peel and finely chop the onion.
- 3Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
- 4Add the onion and cook, continuing to stir, until it turns soft and translucent.
- 5Turn the heat down if the onion starts to brown.
- 6Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
- 7Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
- 8Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
- 9Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
- 10ADDING THE LIQUID TO THE RICE.
- 11Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
- 12Pour it in the pan with the rice, stirring constantly with a spoon.
- 13After the first addition of broth, the rice mixture will look a bit soupy.
- 14As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
- 15You should see little bubbles popping up on the liquid from time to time.
- 16If it bubbles more vigorously than this, turn the heat down to medium-low.
- 17When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
- 18DETERMINING WHEN THE RISOTTO IS COOKED.
- 19Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
- 20It is now time to test whether the risotto is cooked.
- 21Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
- 22If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
- 23If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
- 24Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
- 25Simply heat up another cup or 2 of chicken broth.
- 26If you run out of broth, use hot water.
- 27When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
- 28SERVING THE RISOTTO.
- 29Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
- 31Add the grated Parmesan cheese and stir well.
- 32Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
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Nutritional Facts for Risotto
Serving Size: 1 (310 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 600.4
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 11.1 g
- Cholesterol 47.0 mg
- Sodium 1323.4 mg
- Total Carbohydrate 83.6 g
- Dietary Fiber 3.2 g
- Sugars 2.2 g
- Protein 20.3 g