Risotto With Parmesan Cheese.
Photo © Danilo Alfaro
Article Nick Garrett FWT
Basic Risotto Recipe
This simple risotto recipe is made with butter and parmesan cheese. A classic Italian rice dish, risotto is traditionally prepared with a variety of starchy, short-grained rice called arborio rice.
The procedure for making it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, known as the risotto method, releases the arborio’s starches, making a creamy, velvety dish.
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 25 minutes
- 1½ cups arborio rice
- 1 qt chicken stock
- ½ cup white wine
- 1 medium shallot or ½ small onion, chopped (about ½ cup)
- 3 Tbsp unsalted butter
- 1 Tbsp vegetable oil
- ¼ cup grated Parmesan cheese
- 1 Tbsp chopped Italian parsley
- Kosher salt, to taste
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Alternatively you can leave the rice to soak in melted butter for 5-10 minutes.
- Add the wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot chicken/vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be drying in, add another ladle of stock and repeat the process – just cover the surface of the rice. Keep stirring the rice as you go.Note: Don’t use full heat, gauge it – It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. Use non stick pan.
- Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
- Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water with salt and dash of pepper. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.
- Stir in the remaining 2 Tbsp butter, 50% of the parmesan cheese and the parsley, and season to taste with Kosher salt. Serve on Table with the Parmesan for adding at the table fresh.
- Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.
- Place thinly sliced mushrooms in flat pan with warmed base of oil and butter.
- Add pinch of sea salt – Sicilian is the best.
- pinch of sugar, twist of black pepper
- simmer for 5 mins
- twist of black pepper
- dash of white wine
- dash of sour cream
- (Truffle paste)
- Simmer to taste
- If over thickening add a drizzle of stock from risotto