This is the recipe for basic risotto. Risotto is versatile, severing as both a side dish and main dish. You can add a variety of vegetables or meat to the risotto.
In a large saucepan, simmer the chicken stock over medium low heat. (Note: This step is important since adding cold or room temperature stock will cool the risotto and affect it's ability to absorb the stock).
In a heavy-bottomed pan that holds at least two quarts, melt 2 tablespoons of butter along with the olive oil over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic, rice, and a small pinch of salt, cooking for another 3-5 minutes until the rice grains become translucent. The onion, garlic or rice should not brown so adjust the heat lower if needed. (Note: This is a critical step since cooking the rice at this stage breaks the outer skin and allows the rice to absorb liquid later in the cooking process.)
Add the wine and continue cooking until it causes the rice to swell. Now, continue cooking over medium low heat, adding about 1/2 cup of chicken stock at a time and stirring every minute or so. As the chicken stock is absorbed, add another half cup or so, continuing to stir. This process should take about 20 minutes, until all but 1/2 cup of chicken stock remains.
Once most of the chicken stock has been used and the risotto is cooked, add the remaining 1/2 cup of stock and cook for a few minutes more. The risotto should be plump and there should be enough liquid left in the dish for the rice to have a creamy texture (it's the starch in and on the rice which thickens the risotto.) Just before serving, stir in the cheese and remaining butter. Adjust the seasoning by adding salt and freshly ground black pepper to taste. Pass more grated parmesan cheese at the table.
The risotto can have vegetables such as bell peppers, frozen peas, frozen corn, and others. If using fresh or frozen vegetables, add about halfway through the process of adding the chicken stock. If adding meat like shrimp or chicken, cook separately and add at the end when you are adding the last 1/2 cup of chicken stock. The risotto can be made vegetarian by substituting vegetable stock for the chicken stock.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 239 | ||
Calories from Fat: 135 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 37.3mg | 11 % | |
Sodium 741.2mg | 26 % | |
Potassium 374mg | 10 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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