Risotto Recipes

Classic Risotto Recipe

Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.

Prep: 5min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 333 kcal, Carbohydrate 45 g, Protein 9 g, Fat 11 g, Saturated Fat 5 g, Trans Fat 0.2 g, Cholesterol 20 mg, Sodium 320 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 Tbsp unsalted butter (divided)
• 1 Tbsp extra virgin olive oil
• 1/2 medium yellow onion (1 cup finely chopped)
• 2 garlic cloves (pressed or grated)
• 1/2 tsp fine sea salt (plus more to taste)
• 7-8 cups chicken stock (low sodium*)
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan (plus more to serve)
• freshly cracked black pepper (for garnish)
• 1 Tbsp parsley (to garnish)

Instruction:

1. Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
2. Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
3. Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
4. Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
5. Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
6. Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

The Best EVER Risotto Recipe

This is the BEST risotto recipe ever, and it’s my most requested dish from family and friends. Rich and creamy, it reminds me of the risotto we’ve eaten in Italy but made easily in your very own kitchen. With plenty of freshly grated parmesan, a pinch of saffron if you have it, and enriched with some dry white wine, this risotto is the perfect accompaniment to chicken, salmon, or shrimp, or as a standalone dish to wow!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 370 kcal, Carbohydrate 44 g, Protein 13 g, Fat 14 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 36 mg, Sodium 1165 mg, Fiber 2 g, unSaturated Fat 5 g

Ingredients:

• 5 cups chicken stock (plus more if needed)
• 1 pinch saffron threads (optional, see Notes)
• 5 tablespoons butter (softened, divided)
• 1 medium onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 ½ cups risotto rice (see Notes)
• ½ cup dry white wine (or water)
• 1 cup freshly grated parmesan cheese (room temperature, divided)
• 1 teaspoon salt (plus more to taste)
• freshly cracked black pepper (to taste)

Instruction:

1. In large saucepan, bring chicken stock to boil, then reduce to low simmer. Transfer 1 ladle of stock to small bowl. Add saffron threads and set aside while saffron infuses.
2. Meanwhile, melt 4 tablespoons butter in second saucepan over high heat. Once butter begins to foam, add onions and cook 2 minutes, stirring frequently. After 2 minutes, add garlic and cook 1 additional minute. Note: cook only until onions and garlic are softened, not browned!
3. Add rice to saucepan with onions and stir until grains begin to swell and burst. Add white wine to deglaze pan, being sure to scrape any browned or stuck bits from bottom of saucepan. Let simmer until liquid is mostly reduced.
4. Once liquid is mostly reduced, stir in 1 to 2 ladles of stock, all of saffron-infused stock, salt, and pepper to taste. Stir constantly over low heat until liquid has been fully absorbed.
5. Continue adding stock in small increments, letting the rice absorb the liquid completely before adding more. Stir constantly and taste frequently, until all stock has been added and absorbed. After about 20 to 25 minutes, rice should be just tender (not mushy!) and risotto should be golden and creamy.
6. Remove saucepan from heat. Stir in ⅔ cup of parmesan cheese and remaining 1 tablespoon butter. Mix until butter has melted completely. Taste and season as needed, then transfer to serving plates or bowls, top with remaining parmesan cheese, and serve hot.

Best Risotto

This simple, pure, unadulterated risotto recipe stands on its own, but it also makes an excellent canvas for seasonal ingredients.

Yield: 8 servings

Ingredients:

• 1 Tbsp. kosher salt, plus more
• 6 Tbsp. extra-virgin olive oil
• ½ large white onion, finely chopped (about 1½ cups)
• 2 cups carnaroli, arborio, or Japanese sushi rice, such as RiceSelect® Arborio Rice
• 1 cup dry white wine
• 5 Tbsp. unsalted butter, cut into pieces
• 1¾ cups finely grated Parmesan, divided
• Freshly ground black pepper

Instruction:

1. Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
2. Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
3. Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
4. Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
5. Remove pot from heat, add butter, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt.
6. Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing. TOPPINGS BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in. Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto. Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil. Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2″ pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto. Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.

How To Cook A Perfect Risotto

FAQ

What is good to put in risotto?

• Roasted Shrimp. Not only does a pile of roasted shrimp add a touch of fanciness to risotto, but it’s also the ultimate last-minute addition, since it takes no more than a few minutes to cook. …
• Beans. …
• Crispy Chicken Thighs. …
• Cooked Sausage. …
• Fried or Poached Eggs. …
• Ricotta. …
• Seared Scallops.

What is the secret ingredient in risotto?

What is Gordon Ramsay’s recipe for risotto?