How To Make A Creamy Risotto

This Italian rice dish makes a perfect side to a hearty meal or can be dressed up with vegetables to be a great meal unto itself. While the end result tastes nothing like the basic rice you would typically serve as a side dish, it uses the same medium: short-grain rice. The rice is cooked in either a chicken or vegetable broth. As the stock is added to the rice, you will need to stir the rice constantly to break down the starch to soften the rice and create the creamy consistency. Risotto typically contains cheese and vegetables mixed in with the rice. Mushrooms make a great addition to risotto with other earthy vegetables like asparagus. The options are endless, but you can always just stick with a basic parmesan risotto to use as a bed to serve chicken breast on. In this video, Chef Fernando provides an online cooking lesson for making a creamy risotto. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Risotto Recipe:

12 oz Kroger Reduced Sodium Chicken Stock
¾ oz Whole Butter
1.5 oz Onions, minced
4 oz Arborio Rice
2 oz Dry White Wine
½ oz Parmesan Cheese, Grated

1. Bring the stock to a simmer and keep aside
2. Heat 1 oz butter in a large skillet. Add the onion and sauté until translucent
3. Add the rice, stir well until all the grains are covered in butter but do not brown the rice
4. Add the wine and stir until completely absorbed
5. Add the simmering stock, in small quantities and stir frequently. Wait until the stock is absorbed before adding more stock
6. After approximately 18-20 minutes all the stock should be incorporated and the rice should be tender. Remove the rice from the heat and stir in the remaining butter and the parmesan cheese
7. Serve immediately

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