When I tell my friends that I can make risotto, the response usually goes something like this:
Doesn’t that take like 10 hours to make?
Isn’t that really hard?
I’m pretty sure I’ve only had that at fancy places….
Risotto is NOT hard at all. When I first read that I could make risotto (without a recipe) according to Anne Burrell, I was incredulous too. But truly, this one pot meal has been a life saver and dinner staple ever since.
Today I am attaching the most basic recipe- just the rice cooking method. If you enjoy that (and I am pretty sure you will based on everyone else’s reaction to trying it), feel free to experiment and add some mix-ins like:
- Spring veggie risotto: Basic recipe + blanched asparagus + sauteed mushrooms + frozen peas (which defrost in the pot)
- Shrimp and lemon risotto: Basic recipe + lemon zest + grilled or sauteed shrimp
- Chicken risotto: Basic recipe + shredded grilled or rotisserie chicken
These are just some of my go-to creations, but this starter recipe is so versitle, that just about anything can be mixed in. Bon apetite!
Risotto without a Recipe (once you get the hang of it, it is so simple)
- 2 medium onions, finely diced
- Olive oil
- 2 cups arborio rice (yes very important to get this)
- 2 cups dry, white wine
- 6-7 cups chicken stock
- 1/2-3/4 cup parmesan cheese
- 2 tablespoons of butter
- In a saucepan over low heat, heat all the chicken stock
- In a large saute pan, heat the olive oil and onions over medium high heat. Season with salt. Cook 8-10 minutes until onions are fragrant and translucent.
- Stir in the rice and cook 2-3 minutes to toast it (another necessary step. Stir regularly.
- Stir in the wine and cook until the rice absorbs all the liquid.
- Add enough chicken stock to cover the rice and season with salt. Stir regularly until all the liquid is absorbed.
- Repeat step 5 again.
- And again.
- Test the rice now- it should be chewy yet tender. If it’s not done yet, repeat step 5 again.
- When the rice is ready, turn the heat off, and add the butter and parmesan. Stir vigorously to combine. This will give it the light, creamy, fluffy texture restaurants serve!