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A basic risotto with parmesan

Risotto is an Italian rice dish using rice that is called “risotto” rice but correctly name “arborio”, “vialone nano” or “carnaroli”.  The desired consistency of the risotto varies in the regions of Italy.  More compact rice with less liquid is common in Lombary and Emilia-Romagna, whereas in the north, or Veneto region, a looser risotto using vialone nano is preferred.

The most expensive of the three types of rice is carnaroli which is a cross between the Vialone and a Japanese rice grain and cooks to a firm consistency.

Making risotto requires time.  Time to allow the starch in the rice grains to slowly release creating the creamy consistency but firm bite of each grain.

There are many type flavor bases from risotti, all going in before the actual rice.  The most common is chopped onions or leeks added to some butter or olive oil.  Garlic can also be added at some point.  After the flavor base, the rice is toasted, and then cooking liquid, most often a mild meat or chicken broth, or for seafood, water in most common.

The amount of liquid added to risotto is always an approximation.  Risotti is finished when the starch dissolves creating a creamy fusion of all the ingredients.

A basic risotto with parmesan

Risotto is an Italian rice dish using rice that is called “risotto” rice but correctly name “arborio”, “vialone nano” or “carnaroli”.  The desired consistency of the risotto varies in the regions of Italy.  More compact rice with less liquid is common in Lombary and Emilia-Romagna, whereas in the north, or Veneto region, a looser risotto using vialone nano is preferred.

The most expensive of the three types of rice is carnaroli which is a cross between the Vialone and a Japanese rice grain and cooks to a firm consistency.

Making risotto requires time.  Time to allow the starch in the rice grains to slowly release creating the creamy consistency but firm bite of each grain.

There are many type flavor bases from risotti, all going in before the actual rice.  The most common is chopped onions or leeks added to some butter or olive oil.  Garlic can also be added at some point.  After the flavor base, the rice is toasted, and then cooking liquid, most often a mild meat or chicken broth, or for seafood, water in most common.

The amount of liquid added to risotto is always an approximation.  Risotti is finished when the starch dissolves creating a creamy fusion of all the ingredients.

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Ingredients

Recipe serves: 4
5-6 cups broth (chicken, vegetable) you may not use all the broth
2 tablespoons butter
2 tablespoons olive oil
1/3 cup chopped onion or leek, chopped very finely
1 1/2 cups arborio rice or any other Italian risotto rice
1/4 cup dry white wine
1/2 cup parmigiano-reggiano cheese
finish
generous sprinkle of white truffle oil
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thoughts&stories

Italians often bring the pan of risotto right to the table and serve directly onto everyone’s plate.

Any leftover risotto can be made into arancini rice balls or a smaller appetizer version called ghineffi.  Search site for recipes.

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A basic risotto with parmesan
Posted by
  • time
    30 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 5-6 cups broth (chicken, vegetable)
    you may not use all the broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/3 cup chopped onion or leek, chopped very finely
  • 1 1/2 cups arborio rice or any other Italian risotto rice
  • 1/4 cup dry white wine
  • 1/2 cup parmigiano-reggiano cheese
  • finish
  • generous sprinkle of white truffle oil

Directions

1
Done

Bring the broth to a boil in saucepan over low medium heat and then lower to a simmer.
2
Done

In a heavy bottom on medium heat, place 2 tablespoons butter, olive oil and chopped onions or leeks and cook until the onions become translucent.

3
Done

Add the rice and mix together until all grains are coated.
4
Done

Add white wine, stirring until it has completely evaporated, 2-3 minutes.
5
Done

Now begin to add the hot broth, 1-2 ladle full at a time but no more. Make sure all the liquid is absorbed before adding the next ladle full. Stirring continuously.

Add too fast and rice cooks on outside but not on inside, too little and too slow the rice will get mushy.

6
Done

If you are using unsalted chicken or vegetable broth, add a good pinch of salt.

7
Done

Taste rice after about 20 minutes in this continuous process to check when done, firm to the bite but still tender. The rice is slightly moist but not runny. The rice will be plump and tender to the touch.

note: you may not use all the broth
8
Done

When rice is about 5 minutes from being done remove from heat and add the parmigiano-reggiano cheese and remaining 1 tablespoon of butter. Stir together gently but assure nicely incorporated.

The risotto continues to cook when off the heat so remove when it still is loose, you want to avoid a mushy, creamy clump.
9
Done

to serve

Serve immediately in pan or in serving dish, and dab lightly with truffle olive oil or olive oil for extra flavor. Just a little truffle oil or it becomes over powering.

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