Risotto

Name: Risotto
Cuisine: Italian
Ingredients: 1 cup arborio rice; 4 cups chicken stock; 6 cups chicken stock; olive oil; shallots; mushrooms; butter; garlic; thyme; salt; pepper; white wine; parmesan

Serves 1

youtube.com

Risotto

youtube.com

Serves 1

Directions

1Bring the stock to a boil over high heat.
2Reduce the heat to a simmer to keep the stock warm.
3Bring your risotto pot to the stove and reduce the heat to medium.
4Add your oil to the pan.
5Add your allium of choice. The video uses shallots.
6Cook the shallots until they are translucent.
7Add the mushrooms and butter cooking down until soft and tender.
8Add the garlic, thyme, salt and pepper.
9Add the rice and stir until it is fully coated with the mushroom mixture.
10Toast the rice for a minute or two.
11Add a splash of white wine.
12Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
13Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
14Add some grated parmesan and stir to combine.

Ingredients

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

Risotto

Serves 1

youtube.com

Risotto

youtube.com

Serves 1

Directions

1Bring the stock to a boil over high heat.
2Reduce the heat to a simmer to keep the stock warm.
3Bring your risotto pot to the stove and reduce the heat to medium.
4Add your oil to the pan.
5Add your allium of choice. The video uses shallots.
6Cook the shallots until they are translucent.
7Add the mushrooms and butter cooking down until soft and tender.
8Add the garlic, thyme, salt and pepper.
9Add the rice and stir until it is fully coated with the mushroom mixture.
10Toast the rice for a minute or two.
11Add a splash of white wine.
12Add just enough stock to cover the rice, stirring fairly constantly until it's absorbed.
13Continue to add the stock bit by bit until the rice is al dente, which takes about 15 to 20 minutes.
14Add some grated parmesan and stir to combine.

Ingredients

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