Classic Italian Risotto
- 6 cups low-salt chicken broth
- 2 large shallots
- 3 1/2 tablespoons butter, divided
- 1 1/2 tablespoons olive oil
- 2 cups arborio rice
- 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 1 cup Parmesan cheese, shredded
- 2 1/2 tablespoons fresh parsley, chopped
- salt and pepper
- medium saucepan
- heavy pan
- measuring cup
In a medium saucepan, heat the chicken broth over medium-high heat until it comes to a simmer. Cover and reduce the heat to low. While the broth is heating chop the shallots.
In a heavy pan with a thick bottom and deep sides, melt 1 1/2 tablespoons of butter over medium heat. Add the olive oil.
Sauté the chopped shallots in the pan until soft and fragrant, about 3 minutes. Add the rice and sauté an additional 2 minutes. Pour in the white wine; frequently stirring until the liquid is reduced.
Remove the cover from the warm broth. Using a ladle carefully measure out 1 1/2 cups broth into a measuring cup. Pour the broth over the rice. Continue to simmer the rice, stirring frequently until the broth is absorbed. Continue to add the remaining broth in 1/2 cup increments, frequently stirring after each addition. The rice will become creamy and tender, roughly taking about 25-35 minutes to complete.
Once the rice has absorbed all of the broth, stir in the remaining butter along with the Parmesan cheese and fresh chopped parsley. Sprinkle with salt and pepper. Serve immediately.
Risotto is a type of northern Italian cuisine. This special dish is simple, yet sophisticated. A bowl of creamy risotto can undoubtedly hold its own when standing side by side other notable dishes. But, when you’re looking to impress your guests – your risotto will make a handsome pair when served alongside a tenderloin filet, scallops, or shrimp.
Risotto is known for its stunningly luscious velvety mouthfeel. Surprisingly, no cream will be found in a traditional risotto recipe. The creamy texture is the result of the unique preparation the dish. The frequent stirring along with the broth added in increments requires the grains of rice to create friction, releasing a starch molecule. The starch molecule enters the surrounding liquid, creating the smooth texture associated with risotto.
How To Make Risotto Your Own!
A classic risotto dish usually consists of a modest blend of butter, onions, herbs, and Parmesan cheese. But, this doesn’t mean you can’t get creative with your dish. There are several options and varieties to choose from when deciding on add-ins for your risotto. Here are a few to get you feeling inspired!
Vegetables And Fruit
Meats And Cheeses
- fried eggs
- seared scallops
- chicken thighs
- mild cheddar
- beef short ribs
For even more flavor, try adding different herbs, spices, or oils to your risotto such as saffron, sage or truffle oil.
Risotto is an incredibly delicious dish that takes time and patience to prepare but ultimately is not too difficult. We guarantee that risotto is one meal that you’ll keep coming back to for years to come, as a refined entree or an impressive side dish.