How to Make Risotto

You know the saying where hard work pays off? Well, never fear, the time and energy investment is clear with this one dish: risotto. I mean, come on, how can you not agree that bacon and spring leek risotto with poached egg sounds like the most delicious thing in the world? The rice-based dish originated in Italy but thanks to decades of intercontinental recipe sharing, the secret was spilled and its luxuriously complex flavors were brought to the general public’s attention. Typical ingredients usually revolve around household ingredients like white wine, Parmesan, broth and a high starch rice–typically an Arborio, easily found at a local supermarket. Risotto, like a polenta, is also one of those dishes that go well with just about anything, making it s a versatile meal for any occasion. Don’t you just love when that happens?

Whether it’s a week night dinner or a party pairing, risotto is one of those recipes you absolutely must learn to cook. So, let Chef Thomas teach you in this online cooking class just how to do it and learn just how well that hard work pays off. Your taste buds will thank you.

To start off, add stock and salt to a saucepan and bring to a simmer. While the stock heats up, sweat onion and garlic with butter in another large sauce pan at medium heat. Once onion is translucent, add rice and toast for 3-4 minutes, stirring frequently as to not burn. Increase heat on rice, and slowly add broth to rice and onion mixture, about 6 oz at a time, stirring constantly. Once liquid is absorbed, add 6 oz again and repeat until all the broth is gone or risotto is at desired, creamy consistency and tenderness. Stir in tasting butter and Parmesan right before serving, also adding salt or pepper to taste. Serve with grilled chicken and steamed asparagus or enjoy on its own.

Risotto:

[private]3 qt chicken stock
3 oz butter
1 pt Arborio rice
1 tbsp garlic
4 oz Parmesan
3 oz whole butter
Salt and pepper to taste

1. Bring seasoned stock to simmer.

2. While stock is heating, sweat onion and garlic in another pan with 3 oz butter.

3. Increase heat and add 6 oz stock. Stir until liquid is absorbed.

4. Keep adding 6 oz stock at a time, waiting in between for rice to absorb the liquid. Continue to stir.

5. Par cook to 80% and cool if using at a later time or cook to al dente.

6. Finish with other 3 oz of butter and Parmesan. Season to taste. Don’t despair, you will have leftover liquid.

7. Service immediately. Rice should be a consistency that spreads out in the serving dish.[/private]

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2 Comments

  1. I see the list of ingredients calls for SAFFRON yet it’s not listed anywhere in the recipe. Must Saffron be used? I know it’s very pricey!!

  2. Hi Mickey, Saffron does not need to be used in this recipe.

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