Basic Risotto
Basic Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, basic risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Basic Risotto is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Basic Risotto is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have basic risotto using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Basic Risotto:
  1. Get 2 T butter
  2. Prepare 1 cup onion, small dice (approx 1/2 medium onion)
  3. Take 3 cloves garlic, minced
  4. Make ready 1 tsp salt
  5. Get 1 cup short grain rice. You can use Arborio, Carnarolli or even sushi rice
  6. Take 0.5 c white wine or vermouth
  7. Get 3-3.5 cups chicken or vegetable stock (or even water if you are using dried mushrooms in your risotto)
  8. Take 2 T butter
  9. Take 0.5 c grated Parmesan or Asiago cheese (optional)
Steps to make Basic Risotto:
  1. Heat the butter until foaming over medium heat, in a heavy bottomed saucepan or Dutch oven
  2. Add the onion and 1/2 tsp salt, and saute until just translucent (blonde).
  3. Add the garlic, and saute another 1 minute until just aromatic. If you are using other aromatics, add them now.
  4. Add the rice, and continue sauteeing until the rice grains are coated with the butter, and look translucent.
  5. Add the wine or vermouth. Let it come to a simmer and cook until the wine is evaporated. The add 1 cup of hot stock and the other 1/2 tsp salt.
  6. Simmer, stirring every few minutes while it cooks. Keep adding stock in 1/2 cup increments, replenishing it as the stock is absorbed by the rice. The heat should be just high enough to keep the liquid at a constant simmer.
  7. Check the rice for doneness once you have added 3 cups of stock. If it is still underdone in the centre, add one final 1/2 cup stock.
  8. When the rice is just cooked through, remove the risotto from the heat. Taste and adjust the salt and any seasonings, if needed. Add final 2 T butter and optional cheese, stir in until melted and nice and creamy. Texture should be creamy and thick enough to mound up slightly, but not stiff.

So that is going to wrap it up for this special food basic risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!