Basic Risotto
Basic Risotto

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, basic risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Basic Risotto is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Basic Risotto is something that I have loved my entire life.

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

The ingredients needed to make Basic Risotto:
  1. Get 2 T butter
  2. Make ready 1 cup onion, small dice (approx 1/2 medium onion)
  3. Get 3 cloves garlic, minced
  4. Prepare 1 tsp salt
  5. Prepare 1 cup short grain rice. You can use Arborio, Carnarolli or even sushi rice
  6. Take 0.5 c white wine or vermouth
  7. Make ready 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. Get 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 reading. I am sure you can make this at home. There is gonna be more interesting food at 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!