Risotto
Classic Risotto Recipe with Carnaroli Rice Serves 2-4
Ingredients:
1 cup Carnaroli rice
4 cups chicken or vegetable broth (kept warm)
1/2 cup dry white wine (optional but recommended)
1 small onion, finely chopped
6 tbsp unsalted butter, reserve 5 tbsp.
2 tbsp olive oil
1/2 cup freshly grated Parmesan cheese (plus extra for serving)
tt salt
tt pepper
Fresh parsley, chopped (optional for garnish)
Instructions:
Prepare the Broth:
In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm. This will help the rice cook evenly when you add the liquid.
Sauté the Aromatics:
In a large, deep skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. You want the onion to be translucent, not browned.
Toast the Rice:
Add the Carnaroli rice to the pan with the onions. Stir to coat the rice in the oil and butter, and let it cook for 1-2 minutes. This step helps the rice absorb the flavors and prevents it from becoming too mushy later.
Deglaze with Wine (Optional):
Pour in the white wine, stirring constantly, until the wine is mostly absorbed by the rice. This will add depth of flavor to the dish. If you're not using wine, you can skip this step and move straight to adding the broth.
Add the Broth Gradually:
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir the rice constantly while the liquid is absorbed. Once the liquid is absorbed, add another ladleful of broth, and repeat until the rice is tender but still al dente (firm to the bite) and has a creamy texture. This should take about 18-20 minutes. Make sure to stir frequently and add more broth only when the liquid has been mostly absorbed.
Finish the Risotto:
Once the rice is cooked to your desired consistency, remove the pan from the heat. Stir in the remaining butter and the grated Parmesan cheese. This will make the risotto extra creamy. Taste and season with salt and pepper as needed.
Serve:
Spoon the risotto onto plates or into bowls. Garnish with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while the risotto is still creamy and hot.
Tips:
Frequent stirring is key to getting the creamy texture of risotto. The rice releases starch as you stir, which thickens the dish. Keep the broth warm throughout the cooking process, as cold broth can cause the rice to cook unevenly. You can also add vegetables (like peas or mushrooms), herbs, or proteins (like shrimp or chicken) to customize your risotto.