Once you know the basics of making risotto, you’ll be making this classic Italian rice dish again and again. It’s really easy to do, it just requires time and a lot of stirring to allow the warm broth to absorb into the rice, making it rich and creamy.
Recommended Tool: Ladle
With its ½-cup scoop, the Ladle works great for ladling in hot broth to make risotto. It’s also perfect for serving soup, stew and chili.
Before You Start
- Warm your broth before you start cooking, adding a cold liquid to the rice will shock it and stop the starches from being released (which is what gives risotto its creaminess).
- Use an Italian short-grained rice, like Arborio rice, for its high starch content.
- Cook your add-ins before adding them to the base risotto and mix them in at the end of the cooking process.
The Basics of Making Risotto
- The base of a risotto typically consists of minced onion, garlic, salt and pepper. You could also use shallots or leeks.
- Saute the vegetables in butter or olive oil until slightly translucent.
- Add the rice and stir constantly until the rice is toasted and warm.
- Add wine (red or white, depending on what type of risotto you are cooking) and stir until evaporated.
- Add warmed broth one ladle at a time, stirring constantly, cooking down the liquid until it’s absorbed. You want the rice to be plump with a creamy sauce.
- Add your additional ingredients (mushrooms, asparagus, peas, etc.) when the rice is almost done. This ensures the add-ins do not become mushy or over-cooked.
- When the risotto is cooked (the rice should be mostly soft with a small bite), add some butter and Parmesan cheese to finish the dish.