Basic Risotto

Submitted by Meg Sweetland

"Plain ol' risotto. You can jazz it up any way you like."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon garlic, minced (to taste)
• 2 cups arborio rice
• 1⁄4 cup dry white wine
• 2 1⁄2 cups chicken broth or 2 1/2 cups vegetable broth
• 1⁄3 cup parmesan cheese or 1/3 cup asiago cheese, grated

directions

1. Bring broth to boil in saucepan.
2. Melt butter in a different saucepan.
3. Add onion and garlic to butter, saute until tender.
4. Add rice. Saute 2-3 minutes.
5. Add white wine. Stir until absorbed.
6. Add hot broth 1/4 cup at a time. Stir occasionally until broth is absorbed.
7. Continue adding broth in small amounts until all broth is absorbed. This should take 20-25 minutes.
8. Try some of the rice. It should be tender but firm.
9. When the rice is done, add cheese. Stir until melted and combined.
10. Serve immediately.

Reviews

[lindy.jordan]

2.5 cups of broth to 2 cups of rice was not near enough for mine to get done. Ended up adding almost twice the liquid. Flavor was good but having made dishes like this before that did seem off.

 

[Whateverman]

My dinner started with trying to throw together something satisfying and fairly healthy at the last minute. I had leftover roasted pork tenderloin, so I figured that (sliced cold) with a simple green salad and a hot starch. My first thought was "couscous with interesting ingredients", but when I found my couscous supplies had disappeared, I saw the 2/3 box or arborio. And thus, my internet search for "simple risotto"... I only had 1 and 1/2 cups of arborio, so I scaled down a bit - and had two problems. The first was not enough fat to "fry" the dry rice; this is what's happening when you heat the rice with the sauteed onion in butter. I ended up putting 3 TBS to 1.5C rice. The second problem was the fluid amount. I substituted chicken stock for the dry white wine in your recipe - but I ran out of hot stock before the rice had reached that "just tender but not mush" point. I guess I probably came close to putting 3.5 cups of stock in to reach the right consistency - which is a bunch more than your recipe here, considering that I only had 75% of the rice you describe. I'm critical just to be helpful, rather than annoying. Your recipe gave me the confidence to start making risotto without a recipe - and that's something I really appreciate :) Thanks Meg! This turned a boring cold dinner into something worth bragging about...

 

[Jasmine H.]

brilliant!

 

[Mike B.]

This is the third meal I've ever made- what a treat! I stuck to the book but appreciate anyone willing to get a little creative and tweak it a bit... (I'm lookin' at you hbsurfer ;)) Will definitely be throwing mushrooms in the mix next go around! Mike

 

[hbsurfer]

I followed this recipe as well but used brown rice and added mushrooms in the saute.. It was superb!