Basic Risotto

Basic Risotto

Details

Just a few quality ingredients come together to make this authentic and ever-so-creamy Italian rice dish.
  • Serves: 2 to 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 32,703
  • Success: 97%

Steps

Step 1: Preparing Your Mise en Place

• 1 cup risotto rice (see note)
• 5 cups water or stock
• 1/2 cup onions
• 1/2 tsp sea salt (or to taste)
• 2 tbsp extra-virgin olive oil
• 1/4 cup white wine or vermouth
• 2 cloves garlic

Method

Note: For the liquid, use a light stock. If your stock is very strong in flavor, you can use a combination of 1/2 water and 1/2 stock so you don’t over power the flavor of the rice. Always keep in mind that more or less liquid may be needed to cook this dish. It’s always better to have too much than not enough.

To prepare your mise en place, place the liquid into a pot, season with the salt (if needed) and bring to a boil. Once boiling, reduce the heat to low and keep hot.

In the meantime, finely dice the onions and garlic.

Note: For this dish, it is important to use rice that is suitable for risotto (see attached drill down).

Measure out the rice, olive oil and white wine. Set aside.

Step 2: Starting the Risotto

Method

Place the oil into a large, heavy-bottomed pan and heat over medium to medium-low heat.

Add the onions and a pinch of salt and sweat until soft and translucent, about 10 to 15 minutes. Next, add 1/4 cup of the hot cooking liquid to soften the onions further. Let the cooking liquid completely evaporate before moving onto the next step.

Step 3: Toasting the Rice & Deglazing

Method

Once the liquid has completely evaporated, turn the heat up to medium-high and add the rice all at once. Stir to coat the rice in the hot fat. Monitor the heat so the aromatics do not burn. Toast the rice for a few minutes until the perimeter of the grains are translucent.

Once toasted, add the garlic and cook, stirring just until the garlic is fragrant, about 30 seconds. Deglaze with the wine. Stir the rice until the wine evaporates.

Step 4: Cooking the Risotto

Method

Once the wine has evaporated, slowly add the hot liquid cup by cup. Stir often to coax the starches out of the rice. Adjust the heat so the liquid is always gently boiling. Once the liquid has been absorbed, then and only then, add the next cup. Stir frequently.

Continue to add liquid and cook the risotto until it reaches the al dente stage (or until it is done to your liking). Start tasting the rice for doneness around the 15 minute mark.

Step 5: Finishing the Risotto

• 1 to 2 tbsp extra virgin olive oil
• 1/2 cup Parmesan (optional)*

Method

Once the risotto has been cooked to your liking, taste it for seasoning. Stir in the olive oil. Cover and let rest for 1 to 2 minutes.

*Note: For the parmesan, here is a recipe for a delicious Plant-Based Parmesan.

Just before serving, add a bit of hot liquid to loosen the consistency, if necessary. Plate on warmed dishes and drizzle with a bit more olive oil, if desired. This Walnut Parmesan also makes a beautiful final garnish. Serve immediately.

Chef's Notes

This basic risotto can also be topped with a variety of ingredients such as:

Basil Oil
Roasted Tomato Oil
Slow-Roasted Tomatoes
Sauteed Mushrooms

7 Comments

  • Gail S
    Gail S
    So I have made risotto (more than) a few times, mostly mushroom and mostly while staring (and obsessing about) a recipe. I made this last night (put pre-sauteed mushrooms in at the end) and again tonight. Tonight I made a half-recipe, threw in a couple saffron strands and tossed in argula at the end. I shook the plate to make sure the consistency was correct. Am so happy! This is what I want from Rouxbe...confidence to step away from recipes! Thank you.
  • Gail S
    Gail S
    *arugula.
  • Kimberley S Rouxbe Staff
    Kimberley S
    That is music to our ears Gail! Great job for putting in the effort. Cheers!
  • Marilyn
    Marilyn
    I couldn't find risotto rice anywhere, so I used orzo pasta. I didn't expect it to be any good, I told myself this is just practice. Well it turned out great I used my own stock that I learned to make on Rouxbe.
  • Dawn T Rouxbe Staff
    Dawn T
    Good for you Marilyn, for knowing that practicing is so important and for being willing to try something, even if you might not have had the exact ingredient — that's often how we come up with new and exciting dishes. Keep up the good work. Cheers!
  • Danielle B
    Danielle B
    I'm serving mushroom risotto as a main dish, but I'm struggling with the rest of the menu, particularly appetizer and/or sides. My guests won't eat meat (Good Friday!) and one is allergic to soya, fish/seafood, and eggs. I would appreciate meatless, eggless, menu ideas to go with my main dish. Thanks in advance.
  • Danielle B
    Danielle B
    I think I found the answer in another Rouxbe video : antipasto platter.

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