|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Risotto is an Italian main or side dish that uses short-grain rice. This type of rice, which is quite round and looks very different from long-grain rice, releases lots of starch during cooking so the finished dish is very creamy and rich. This recipe for easy traditional risotto is classic, and to make it the best it can be, just closely follow the recipe.
You can easily add cooked meat or vegetables to this risotto to make it a main dish. For example, try gently cooked asparagus, peas, mushrooms, or sausage.
Pair the risotto with a fresh, crisp green salad dressed with a simple vinaigrette, and some toasted garlic bread on the side is a nice touch.
5 cups warm chicken broth
3 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry white wine, or chicken broth
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
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.
- Make sure the broth or stock you use is warmed. Adding cold liquid to the risotto as it's cooking will slow down the cooking process and may even "shock" the rice so that it won't absorb as much liquid. Keep it on low heat and add it a ladle at a time, stirring while the broth is added.
- The stirring action is necessary to help the rice release starch so that the liquid thickens and the risotto is very creamy. The classic recipe calls for adding butter at the very end of cooking time to add some richness, but you can skip this step if you're trying to cut down on dietary fat.
- Freshly grated Parmesan cheese is a must. Don't even think about using pretreated cheese, especially the cheese in the green can. You have to use the real thing for the best flavor and texture in risotto.
What Types of Rice Can Be Used for Risotto?
The best types of rice and most popular to use when making risotto are Arborio (which is easily found), carnaroli, and vialone nano. These types of rice are high in starch, can absorb liquid, and hold their shape better.