Risotto Recipes
RECIPES
Basic Risotto with Parmesan Cheese
Italian Sausage and Kale Risotto
Springtime Risotto with Asparagus and Peas
Fresh Corn Risotto
A good risotto should be silky smooth and creamy with a slight bite to each rice grain and the distinctive influence of other ingredients.  Virtually anything edible
can become the flavor base of a risotto: cheese, fish, meat, or vegetables. You must be willing to endure 25-30 minutes of stirring required to coax the starch from
the plump grains of Arborio rice.  This rice is a specialty of Italy's Piedmont and Lombardy regions with the best varieties being Arborio, Vialone Nano, and
Carnaroli.  The ingredients of a risotto's flavor base usually rest on a foundation of chopped onion sautéed in butter or olive oil, and sometimes with added garlic. 
Raw rice is added to the hot butter or oil and is lightly toasted.  A ladleful of hot liquid is then added.  The rice is stirred until the liquid is absorbed.  More liquid is
added and the procedure is repeated until the rice is cooked.  It is this gradual adding of small quantities of liquid that transforms the rice's soft starch allowing
the grains to bind together and absorb the flavor base.

An important thing to note before starting a risotto recipe is that the quantity of liquid suggested is approximate.  You should be prepared to use more, or
sometimes less, as the risotto requires.  If you use up your cooking liquid before the rice is fully cooked, continue by adding water.  Begin to taste the rice after 20
minutes cooking, so you can judge how much longer it needs to cook and how much more liquid you will need.  Usually after only 20 minutes of cooking the
center of the rice grain will be chalky and hard.  Expect to cook the rice another 5-10 minutes. The rice should not be cooked so long that it is soft at the center. 
It should be tender, but still firm to the bite.  Risotto should not be eaten piping hot.  It tastes better when it has rested a minute or two on your serving plate.  When
Italians eat risotto, they often spread it out on their plate to dissipate some of the heat.
Do not attempt to to make risotto with regular long grain rice, the results will not be the same.
Short grain rice has a high starch content that helps to create risotto's creamy texture.
Basic Risotto with Parmesan Cheese
 
(Serves 6)

Ingredients:

1 (14 ounce) can beef or chicken broth
3 cups water
3 tablespoons butter, divided
2 tablespoons olive oil
2 tablespoons finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions:


Combine the broth and water in a saucepan and bring to a simmer.
Put 1 tablespoon butter and 2 tablespoons olive oil in a large deep saucepan
over medium heat. Add the chopped onion.  Cook and stir until the onion becomes translucent, about 3 minutes. Reduce heat to medium-low.  Add the rice and stir to coat the grains, sauté 1-2 minutes. Add the wine; cook until most of the wine is absorbed. Add 1/2 cup of the simmering broth and stir almost constantly with a long handled spoon.  When there is no more liquid in the pot, add another 1/2 cup and continue to stir.

Begin to taste the rice after 20 minutes of cooking. It is done when tender, but firm to the bite and not chalky.  Total cooking time should be 25-30 minutes. When the rice is 1 to 2 minutes from being done, add the Parmesan cheese and remaining butter. Taste for seasoning and transfer to a serving dish.
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RELATED ITEMS
Grown in Molinella in the Po Valley of northern Italy, where unique soil nutrients and climate conditions have produced the finest Arborio rice for 500 years.  This rice holds up to a longer cooking because of its high protein and starch content.  It plumps up to a sticky and creamy texture for the perfect al dente risotto.
Whether cooking basic risotto or risotto with asparagus and peas, this pan helps prepare this Italian favorite because the beechwood spoon features an opening to speed the interaction of rice and liquid throughout the risotto cooking process. The double full-cap copper and aluminum base distributes heat evenly and efficiently.
INGREDIENTS
Borlotti Beans - Dry
Springtime Risotto with Asparagus and Peas 

(Serves 4)

Ingredients:

6 ounces asparagus
3 cups chicken or vegetable broth
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup finely chopped onion
2 scallions, chopped
3/4 cup short grain rice, such as Arborio
1/4 cup white wine
Salt and pepper
1/2 cup fresh or thawed frozen peas
1/2 cup shredded Fontina cheese
1/4 cup grated Parmesan cheese

Directions:

Cut the tips off the asparagus and set them aside.
Chop the asparagus stalks into 1/2-inch pieces and set them aside.

Bring the chicken or vegetable broth to a simmer in a medium saucepan.
Turn the heat to low to keep warm.

In a large wide saucepan, melt 2 tablespoons of butter with the olive oil over medium heat.  Add the onion; sauté until lightly golden, about 8 minutes.
Add the scallions and cook for 1 minute.  Add the rice; saute for about 3 minutes or until the rice is hot and coated with the oil and butter.  Add the wine; cook until it has evaporated.

Begin to add the warm broth, 1/2 cup at a time, stirring frequently after each addition.  Wait until each addition of broth is almost absorbed before adding more.  After the mixture has cooked for about 10 minutes, stir in the chopped asparagus stems.  Season the mixture with salt and pepper.
Continue adding broth until the rice is tender to the bite and looks creamy, about 18 to 20 minutes total cooking time.  Stir in the asparagus tips and peas; cook 2 minutes more.  Stir in the remaining tablespoon of butter, Fontina, and Parmesan cheeses. Remove from the heat and let stand for 1 minute; serve.
Fresh Corn Risotto

(Serves 6)

Ingredients:

6 cups low-sodium chicken stock or broth
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1-1/2 cups Arborio rice
1/2 cup dry white wine
1 cup corn kernels (from 2 ears)
1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cubed
Salt and pepper

Directions:

In a medium saucepan, bring the chicken stock to a boil.
Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil.  Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
Add the rice and cook, stirring until opaque, about 3 minutes.
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.  Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.  Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.  After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it's al dente and creamy, about 25 minutes total.
Stir in the cheese and butter; season with salt and pepper and serve.
Risotto Recipes
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Risotto Recipes
Italian Sausage and Kale Risotto

(Serves 4)

Ingredients:


2 tablespoons olive oil
8 ounces mild Italian sausage, removed from casings
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup Arborio rice
1/4 cup dry white wine
4 cups chicken broth, heated
Salt and pepper
2 cups chopped kale
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter

Directions:

Heat the olive oil in a large saucepan over medium heat.
Add the sausage.  Use a wooden spoon to break it into small chunks.
Cook the sausage until lightly browned. Add the onion, oregano, and garlic. 
Cook and stir until the onion is tender, about 3-4 minutes.
Stir in the rice; cook and stir for 1 minute to toast the rice.
Add the wine; cook until the wine is absorbed.
Begin adding the warm broth, 1/2 cup at a time; allow to cook until absorbed. 
Add the remaining stock, 1/2 cup at a time, until the rice is thick and  creamy. 
It takes about 25 minutes for all of the broth to be absorbed into the rice.
Season the mixture with salt and pepper.  Remove from the heat.
Stir in the kale, Parmesan cheese and butter. Transfer the risotto to a serving bowl and sprinkle with additional Parmesan cheese. Serve immediately.
Italian Sausage and Kale Risotto
Italian Sausage and Kale Risotto
VENETIAN WINE GLASSES
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GREAT ITALIAN WINES FROM WINE.COM
This trio includes a light and crisp Pinot Grigio from Veneto, a juicy red from Tuscany and a spicy Nero d'Avola from Sicily.
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Plow & Hearth
Any meat, vegetables, or seafood that is added to risotto using this method must be cooked separately, and added to the risotto at the end of its cooking time.

Making Basic Risotto in an Instant Pot
1. In a medium saucepan over medium heat, heat the broth and water.

2. Set the Instant Pot to Sauté function and melt butter and add the olive oil. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat the grains, about 2 minutes.

3. Deglaze the pot with the wine. Cook until most of wine is absorbed, then turn the Sauté function off.

4. Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.

5. When cooking time is up, release the pressure using quick release. Remove lid and stir in Parmesan. Season with salt and pepper.

6. Serve the risotto immediately. The longer it stands, the more the starches will set and you'll lose the creamy silkiness.
Instant Pot is a smart Electric Pressure Cooker that speeds up cooking by 2~6 times using up to 70% less energy and, above all, produces nutritious healthy food in a convenient and consistent fashion.  Instant Pot Duo is a 7-in-1 programmable cooker, it replaces 7 kitchen appliances as it has the functions of a pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer.