Risotto

Serves 1
youtube.com

Directions

  1. 1Bring the stock to a boil over high heat.
  2. 2Bring the stock to a boil over high heat.
  3. 3Bring the stock to a boil over high heat.
  4. 4Reduce the heat to a simmer to keep the stock warm.
  5. 5Reduce the heat to a simmer to keep the stock warm.
  6. 6Reduce the heat to a simmer to keep the stock warm.
  7. 7Bring your risotto pot to the stove and reduce the heat to medium.
  8. 8Bring your risotto pot to the stove and reduce the heat to medium.
  9. 9Bring your risotto pot to the stove and reduce the heat to medium.
  10. 10Add your oil to the pan.
  11. 11Add your oil to the pan.
  12. 12Add your oil to the pan.
  13. 13Add your allium of choice. The video uses shallots.
  14. 14Add your allium of choice. The video uses shallots.
  15. 15Add your allium of choice. The video uses shallots.
  16. 16Cook the shallots until they are translucent.
  17. 17Cook the shallots until they are translucent.
  18. 18Cook the shallots until they are translucent.
  19. 19Add the mushrooms and butter cooking down until soft and tender.
  20. 20Add the mushrooms and butter cooking down until soft and tender.
  21. 21Add the mushrooms and butter cooking down until soft and tender.
  22. 22Add the garlic, thyme, salt and pepper.
  23. 23Add the garlic, thyme, salt and pepper.
  24. 24Add the garlic, thyme, salt and pepper.
  25. 25Add the rice and stir until it is fully coated with the mushroom mixture.
  26. 26Add the rice and stir until it is fully coated with the mushroom mixture.
  27. 27Add the rice and stir until it is fully coated with the mushroom mixture.
  28. 28Toast the rice for a minute or two.
  29. 29Toast the rice for a minute or two.
  30. 30Toast the rice for a minute or two.
  31. 31Add a splash of white wine.
  32. 32Add a splash of white wine.
  33. 33Add a splash of white wine.
  34. 34Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
  35. 35Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
  36. 36Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
  37. 37Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
  38. 38Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
  39. 39Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
  40. 40Add some grated parmesan and stir to combine.
  41. 41Add some grated parmesan and stir to combine.
  42. 42Add some grated parmesan and stir to combine.

Ingredients

  • 1 cup arborio rice
  • 1 cup arborio rice
  • 1 cup arborio rice
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 6 cups chicken stock
  • 6 cups chicken stock
  • 6 cups chicken stock
  • olive oil
  • olive oil
  • olive oil
  • shallots
  • shallots
  • shallots
  • mushrooms
  • mushrooms
  • mushrooms
  • butter
  • butter
  • butter
  • garlic
  • garlic
  • garlic
  • thyme
  • thyme
  • thyme
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • white wine
  • white wine
  • white wine
  • parmesan
  • parmesan
  • parmesan

Equipment

potstovewooden spoonladle

Tips

  • It is recommended to use arborio rice to make risotto.
  • For each 1 cup of rice, use 4 to 6 cups of stock.
  • Bring the stock to a boil over high heat and then reduce the heat to a simmer.
  • Use a tall pot, as the rice will double in size.
  • Patience is a virtue when it comes to making risotto.
  • Don't rush the process by adding more stock. This won't allow the rice to cook evenly, and you'll end up with a soupy mess.