Top-ranked recipe named "Risotto"
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)."
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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CheedyAwesomePants 1 month agoIt was pretty good! I overlooked the rice a bit so if I hadn't it would've been even more good!
gordonsara 6 months agoDelicious! I omitted the peas and celery. I agree that using a wooden spoon to stir is highly advisable for the necessary friction. Do not stop stirring during the entire cooking process. Stop cooking (as the recipe advises) when the rice is 'al dente', not mushy.
ajaikumar 7 months ago
lucyu 7 months agoThis risotto was a bit too heavy on the cheese. I think I will omit it next time.
blancorenzton 7 months agoVery good app
wardat 8 months ago
ees55 11 month agoI love risotto, and this recipe definitely did not disappoint! I used vegetable stock instead of chicken and added 3 chopped garlic cloves to the onion and celery right before adding the arborio rice. It was delicious. Creamy and comforting with a pop of freshness from the peas and parsley. A little ground black pepper was a nice touch too.
marie0717 1 year ago
ohanaof5 1 year agoThis is very good. I had to add ½ cup more broth, as the rice wasn't completely done.
mchakra 1 year ago