See Also: Rice · Side Dishes
Risotto Basic Recipe
From Dorothy McNett's Recipes at www.dorothymcnett.com. Use this as your basic risotto recipe, adding or substituting other vegetables such as mushrooms, garlic, leeks, etc. Adjust the seasonings with spices and herbs, such as saffron, oregano, basil, parsley etc.
2 tablespoons olive oil or butter
1/2 cup finely diced onion
1 cup carnaroli or arborio rice
1/2 cup white wine
1/4 teaspoon crushed saffron threads
5 cups hot chicken, beef or vegetable broth
1/4-1/3 cup freshly grated Parmigiano-Reggiano
salt and pepper, as desired
In heavy bottomed saucepan heat oil or butter and then cook and stir the diced onions until tender but not browned, about 4-5 minutes. Stir in the rice, stirring well to coat the kernels with the oil. Add the wine and saffron, cook until wine is absorbed. Add the HOT broth in 1 cup increments, stirring until liquids are absorbed and then adding 1 cup more, etc. Do this at a brisk simmer until the rice is creamy and tender. This will take about 16-20 minutes total time. Remove from heat, allow to stand a few minutes and then stir in the cheese. Taste and adjust the seasonings as desired with salt and pepper. (It all depends on how salty and spicey the broth is)
Recipe created 2009-04-26.
