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Risotto

Recipes »  Side Dish  »  Rice

Adapted from a recipe, 1997. Lots of patient stirring required to make it turn out right, but worth the trouble. This is excellent with Tomato Salad, bread, and sauvignon blanc.

 "We really enjoyed this risotto! The richness, the creaminess, the sweet, tender peas (we used fresh English peas)! It was worth every second of stirring. We used a wooden spoon for stirring to help create friction on the grains of toasted rice and release some of its starch (a smooth spoon simply glides through the grains). The stirring is the secret to producing a creamy risotto... The only change we made was to stir in a little additional butter at the end to add to the creaminess (a classic addition in Italy)." - sgrishka

Yield: 4 Servings Ready in 40 minutes

Cuisine: ItalianMain Ingredient: Rice

(4.7, 3) 100% would make again (reviews)

Favorite 188 people favorited
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Verified by stevemur

Servings          
Original recipe makes 4 Servings
5 cupsChicken broth
1 TbsButter
1 smallOnion
1 1/2 cupArborio rice
1/2 cupwhite wine; (sauvignon blanc is nice)
1/2 cupParmesan cheese; grated
1 stalkcelery; minced
1 cupfrozen peas; thawed (or fresh, if you have them)
1/2 cupfresh parsley; minced

Risotto Preparation

Bring stock to simmer, and keep it there. Heat butter in lg saucepan over medium heat. Saute onion and celery 2-3 mins.

Add rice, stir one minute until it is translucent and coated. Add wine, stirring constantly until it is absorbed. Add stock 1/2 cup at a time, stirring constantly until each 1/2 cup is absorbed. (Save out about 1/2 c stock till later.) This should take about 20 minutes. Rice should be tender but still a bit al dente. Remove from heat. Quickly add the last 1/2 c stock, the cheese, the peas, and the parsley.

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  • photo by sgrishka sgrishka

    • Calories Per Serving: 812
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    Risotto Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    This is a wonderful recipe! Very creamy and we all loved it. I'll definitely make it again and again.
    1 years, 6 months, 5 days, 16 hours, 17 minutes ago
    We really enjoyed this risotto! The richness, the creaminess, the sweet, tender peas (we used fresh English peas)! It was worth every second of stirring. We used a wooden spoon for stirring to help create friction on the grains of toasted rice and release some of its starch (a smooth spoon simply glides through the grains). The stirring is the secret to producing a creamy risotto... The only change we made was to stir in a little additional butter at the end to add to the creaminess (a classic addition in Italy).
    3 years, 2 months, 4 weeks, 1 days, 19 hours, 3 minutes ago

    [I posted this recipe.]
    5 years, 4 months, 2 weeks, 13 hours, 26 minutes ago

    Tags

    1. Main Dish
    2. Side Dish
    3. Spring
    4. Summer
    5. Kid Friendly
    6. Meatless
    7. Vegetarian
    8. Rice
    9. Italian
    10. Winter
    11. Comforting
    12. psXvHbNWcQGVjfbKr

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