Classic Risotto Recipes

EASY TRADITIONAL RISOTTO

Steps:

• Gather the ingredients.
• Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat.
• Heat the olive oil in another heavy saucepan over medium heat. Cook the onion and garlic, stirring frequently, until the onion becomes translucent, about 4 to 5 minutes-don't let the vegetables brown.
• Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes, until some grains begin to look translucent.
• Add the wine or extra 1/2 cup chicken broth. Cook and stir until liquid is absorbed.
• Add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly and cooking until the liquid is absorbed.
• Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center (or al dente ). Test it by biting into some grains.
• When the rice is done, remove the pan from the heat and stir in the cheese and butter, and salt and pepper to taste. Stir until melted, then serve.

CLASSIC RISOTTO RECIPE

Steps:

• Prepare the onion and garlic and noted above.
• Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
• Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
• Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
• Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more. (You'll have some broth left over: save it for reheating leftovers.)
• Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top.
• Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

CLASSIC RISOTTO

Steps:

• .
• Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
• Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
• Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.