Risotto 101: Tips to Mastering Basic Risotto

Posted by | February 22, 2017 | Della | No Comments
Intro Title

Risotto has a reputation for being difficult. It is often thought of as an intimidating, advanced level dish. You might order it at a restaurant, but it’s definitely not something you’d attempt at home. Well, we are here to do away with those myths. In fact, basic risotto is pretty simple and can actually be conquered in just a few easy steps, we promise! We have a some tips and tricks up our sleeve that will give you a no-fail delicious, creamy risotto every time. Lets get started…

IMG_1604In order to have success with your risotto is important to follow a few simple rules. The first is the type of rice you use. You must use arborio rice when making risotto. It is short and fat and is ideal for absorbing liquid and creating that lovely creaminess. Other rice just isn’t going to produce the same results. The second trick is to use the right pan. A deep, roomy pan is ideal. This way heat can distribute evenly and the risotto can spread out. The next trick is in the stock. The first step to any basic risotto recipe is bringing chicken or vegetable stock to a simmer in a separate pot. Use low-sodium stock so that the risotto doesn’t get too salty as it cooks. Always keep the stock warm over low heat throughout the cooking process. When adding stock to the risotto remember to add it gradually, about ½ cup at a time, and allow that to absorb before adding more. Stir frequently, if you allow it to sit too long it will get gummy. You know your risotto is done when it is an al dente texture, firm to the bite but not crunchy. Once you’ve got the basics down you can have fun adding whatever ingredients you like!

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INGREDIENTS:

3-4 C Chicken Stock

2 Tbsp Olive Oil

2 Garlic Cloves

½ Onion

1 C Arborio Rice

½ C Dry White Wine

2 Tbsp Butter

¼ C Parmesan Cheese, shredded

Fresh Herbs, optional garnish

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DIRECTIONS:

Add chicken stock to a medium stock pot and bring to a simmer, keep the stock warm on low while you cook your risotto. In a separate deep, roomy pan over medium heat add olive oil, onion, garlic. Sauté until translucent, about 2-3 min. Add rice, lightly toast for a couple min, do not brown. Add wine, allow to absorb, while stirring continuously. Next add warm chicken stock, one ladle at a time— stir frequently, repeat one ladle full at a time until stock is absorbed and rice becomes tender and al dente texture, about 20 min. Remove from heat, stir in butter and graded cheese for creaminess. Add fresh herbs, this isn’t necessary but adds nice flavor. Enjoy!

Basic Risotto | Della Rice

 

 

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