Risotto

Risotto

Ready in 40 minutes
6 review(s) averaging 4.7. 83% would make again

Top-ranked recipe named "Risotto"

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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

Ingredients

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5 cups Chicken broth
1 Tbs Butter
1 small Onion; chopped
1 1/2 cup Arborio rice
1/2 cup white wine; (sauvignon blanc is nice)
1/2 cup Parmesan cheese; grated
1 stalk celery; minced
1 cup frozen peas; thawed (or fresh, if you have them)
1/2 cup fresh parsley; minced

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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marie0717 3 months ago
This is very good. I had to add ½ cup more broth, as the rice wasn't completely done.
ohanaof5 3 months ago
mchakra 4 months ago
This is a wonderful recipe! Very creamy and we all loved it. I'll definitely make it again and again.
isagirl 2 years 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).
sgrishka 4 years ago
[I posted this recipe.]
bkprice13 6 years ago
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