If I were to declare a “signature dish” for my husband and I, I would definitely say it’s risotto. It’s our favorite thing to make for a dinner party. It’s a basic recipe that we jazz up depending on what we’re in the mood for. It’s something we’re so comfortable making that it graces our dinner menu about once a month. We made a particularly good one this past weekend that I thought I would share.
You may think a risotto is intimidating to make but I assure you it is not. Yes, you need to stir quite often from the moment you begin, but it’s only about 25 minutes from start to finish and if you are mindful of when you’re adding the next round of liquid (not adding too soon or too late), your risotto will come out great, I promise!
We follow these basic measurements for making a risotto but then add varying veggies, protein, stock flavor, etc… depending on what we’re in the mood for. This night it was stewed tomatoes, asparagus, and chicken.
4 C chicken broth, low sodium
3 Tbs olive oil
1 onion, diced
1 garlic clove, minced
1 C Arborio rice
1/4 C dry white wine
1/4 C Parmesan cheese, grated
To start, pour stock into a saucepan and keep simmering on the stove. Then, heat 2 tablespoons of olive oil into a heavy bottom saute pan or dutch oven. Saute the onion and garlic clove. Add the rice and stir quickly until it is well-coated with the oil and opaque, about 1 minute. Stir in wine and cook until nearly evaporated (if you are adding stewed tomatoes like we did, add them now so the tomato juice from the can is absorbed by the rice).
Now, with a ladle or measuring cup add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Season with s&p. Add other veggies and protein at this point, or serve with veggies and protein on top of the risotto. We like to add the Parmesan cheese once the risotto is plated.
One thought on “Risotto”
I always forget about risotto! Thanks for the reminder. 🙂 We used to make it all the time and for some reason just stopped. I even have a cookbook of just risottos…May have to bring this back into the dinner rotation soon. My favorite is one with asparagus and peas, especially for Spring (I know it’s not Spring yet, but it feels like it :))