After sharing this easy risotto recipe over the weekend on my Instagram stories it was simpler and more fitting to get it onto my blog! We've been cooking risotto for so long its ridiculous that I don't have a recipe on my blog. But then again, I have recipes backed up that are desperately screaming to get onto the blog.
RISOTTO RECIPE
That being said, here's another one for the Italian cuisine recipes! This recipe is all about stirring, stirring and stirring so be ready and don't say I didn't warn you 🙂 It's all worth it because in order for you to get a creamy risotto, and although super simple, the trick is in getting it not too runny and not too stiff.
These are some of the ingredients you will need below...
HOW TO KNOW WHEN THE RISOTTO IS READY
It's much cooking rice but different. Let me explain, with rice you leave the lid on and allow to cook/steam and with risotto you need to be there, attentive and patient but the results and taste are worth every second. Taste the risotto if you want to check the doneness. If it's hard it's not cooked and when it's ready, it will be 'al dente' as they say in Italian which is 'to the tooth'!
Another way to check is that color will change as it cooks from white to a softer light brown color in the stock.
When it look like this your risotto is ready! But first....
WHAT DOES RISOTTO GO WELL WITH
Because risotto is so creamy and flavorful you can most certainly eat it alone. I know that for us we have a lot of meat-free meals and this one is one of those. Here I added mushrooms to mine because hubby doesn't eat them - right? Who doesn't eat mushrooms? Anyway, a fair amount of Parmesan cheese is not optional because it adds to the creaminess of the risotto! Unless you don't eat cheese and if you prefer using another type of cheese then feel free to do that. Parmesan is what goes with this recipe. We don't add loads of parmesan as this allows us to add more in the bowl.
A FEW IDEAS THAT WILL SERVE WELL WITH RISOTTO
ARBORIO RICE
Arborio rice is what makes risotto, that being said, there are many other types of rice that you can use but.....
If you are wanting to experience an authentic cuisine then it's like saying you are going to substitute soy in an Asian recipe with Worchestire sauce and still call it Asian, but it's not. It might be Asian inspired but it's not authentically Asian. You get the gist of this long paragraph of mine hopefully.
MORE ITALIAN RECIPES
- Barilla Oven Ready Lasagna, Authentically Italian and Delicious
- 5 Ingredients 30 Minute Recipe - Italian Tomato Pancetta
- Italian New Year Tradition: Lentils and Pork Sausage
- Italian New Year Tradition: Lentils and Pork Sausage
pin me please!
DON'T FORGET TO TRY IT 🙂
Tag @anosmickitchen #anosmickitchen and comments are always welcome!
SUPER SIMPLE RISOTTO RECIPE
Ingredients
- 1 tablespoon butter these are approximate measurements, please watch the video below but more or less correct.
- 1 tablespoon olive oil
- 1 onion chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine or vermouth we used de-alcoholized wine
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- 1 L stock about 4 to 5 cups
Instructions
- Heat a non stick pan and melt the butter. Keep the heat on medium for this recipe.
- Add the onions and cook. Add the salt and pepper, mix.
- Once the onions are a nice golden color, add the rice and keep stirring as it goes in.
- Once the rice is mixed in with the onions, start pouring the stock in, not all at once!
- Pour the stock, stir, pour stock, stir, that's how you get the creamy goodness of risotto!
- Still stirring? Good!:) now pour in the wine, and continue stirring.
- It's going to take you a good 20 minutes, liquid, stir, liquid stir. It will become thicker and if too thick and it's not ready (because when you taste it it's still hard) then add a little liquid. Either stock, wine, (or vermouth if you have any) and if not, then a little water. See note 1. below.
- Once you have the desired thickness, start adding the cheese, yes....keep stirring.
- Enjoy!
WATCH THE VIDEO
Notes
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