Basic Creamy Risotto Recipes

BASIC CREAMY RISOTTO

Steps:

• Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
• Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
• Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

CREAMY RISOTTO

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

PARMESAN RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.