Monday, August 29, 2011

Classic Risotto

Risotto is a high-starch Italian rice that is cooked in broth until it reaches a creamy consistency.

Hang on...that's way too technical.

Risotto is one of the most amazing things that will ever cross your lips.

Period.

End of story.

It takes a bit of time to make, but so does just about everything wonderful worth eating.  You can just stand there and stir away the days cares and woes, watching the rice transform to creamy pearls right before your eyes. 

You'll want to use Italian Arborio rice.  I found mine at Wal-Mart near the other rices...it's pretty easy to get your hands on these days.

Also, I use a 1/2 cup of dry white wine in this recipe.  I'm not a big white wine drinker...so instead of opening a regular 750 ml bottle and using only a bit and pitching the rest, I buy a little six-pack of a dry Sauvignon Blanc (187 milliliters each), and I can use what I need when I need it.

1 cup Arborio rice, butter, onion, garlic, wine, chicken broth, Parmesan cheese...

Use a sturdy saucepan, and melt the butter.

Stir in the rice and saute it over medium-high heat until it begins to brown, 
about 2-3 minutes. 

Perfecto.

Stir in half of an onion and a few cloves of garlic, finely diced.  
Reduce heat to medium and saute for 5 minutes or until they're tender. 

Add in 1/2 cup of dry white wine, stirring until absorbed.

Perfecto.

Here comes the fun part. 
You'll add a total of 3 cups of low-sodium broth in 1/2 cup to 1 cup increments.
(I added a cup at a time...but I don't think the "pros" do it that way...)

Silky, creamy perfection.

Now, stir in another love pat of butter and some Parmesan cheese.  
Try not to make out with the tasting spoon.
Taste for salt and add a little if it's lacking.

This recipe serves 3-4 (as a side item) if you're feeling generous.

Or you can hide in the pantry and eat the whole pot by yourself.

It's your choice. 

Classic Risotto
Serves 3-4

(Here's the printable recipe...)

1 cup Arborio rice
2 tablespoons unsalted butter
1/2 large onion, finely diced
2 cloves garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth, heated (substitute veggie broth if desired)
3/4 cup grated Parmesan cheese
Additional salt, to taste

In a large saucepan, melt one tablespoon of butter over medium-high heat.  Add rice and saute until it's just beginning to brown, 2-3 minutes.  Stir in the onion and garlic and saute until tender, about 5 minutes.  Pour in the wine and stir until absorbed.  Add 1 cup of hot broth to the rice and cook until absorbed.  Repeat with remaining broth, one cup at a time, until all has been absorbed.  Stir in remaining butter and the cheese.  Taste for salt and season as desired.  Serve piping hot.

(Recipe modified from Gourmet House Rice)

6 comments:

Rachel said...

And then the next morning indulge in a fried egg over the top of leftovers. It.is.to.die.for!

Caneel said...

Try not to make out with the spoon ... I literally *bust out laughing* - love risotto! The rice is also the best kind to use in rice pudding!

Ginny said...

YUM! A fried egg on top? That would have been great to try if any risotto would have survived the night. But not so. I inhaled every grain. But I will try that next time, Rachel!

Rice pudding from Arborio rice? I will try that next time, too, Caneel! I love rice pudding.

Lorene (just Lu) said...

Ooh, I've always wanted to try risotto but I had no idea how! Yum! Is there an alternative to or substitute for the white wine?

Ginny said...

Hi Lu, Congrats on Sweet Baby Girl!! You know, you could probably just leave out the wine and add in an additional 1/2 cup of broth. :)
Thanks for taking time to comment here. I know how insanely tired and busy you must be.

Anne C said...

I have never tried risotto,sounds so good that I guess I will give it a try. I love rice pudding.... had no clue that risotto was the best for rice pudding, thanks Ginny