Creamy Risotto... so many ways!!
Creamy Risotto… So Many Ways!
I love risotto! There are so many ways to make it too! As a side dish or main dish the creamy, Parmesan cheese flavor is wonderful! In spring, add lots of fresh green veggies and in fall/winter…make it with squash. It's prepared it with little stirring, so easier to prepare too.
Creamy Risotto… So many ways!
Yield: 5 – 6 cups = 4 – 5 entrée portions or 6 – 8 side portions
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion, chopped
2 – 3 cloves garlic, minced
1 ¼ cups Arborio rice
4 cups chicken broth, warm
Or 4 cups water & 3 tablespoons Better than Bouillon, warm
1/2 - 3/4 cup dry white wine
1 teaspoon kosher salt
¼ teaspoon white pepper
Additions:
Spring….
5 mushrooms, sliced
6 asparagus spears, 1-inch slices
3/4 cup green peas, fresh or frozen
1 can quartered artichoke hearts, chopped
½ cup fresh Parmesan cheese, grated or shaved
Fresh chopped parsley
Extra shaved Parmesan, for garnish
Fall/Winter…
2 - 3 cups butternut squash, 1/2-inch cubed
or
variety of mushrooms
Equipment needed:
Liquid and dry measuring cups
Measuring spoons
Chef knife
Cutting board
Deep 2 quart sauté pan or brassiere
Rubber spatula or wooden spoon
I have made this recipe over and over and every time it’s different! It is the same simple, recipe... soooo good! Risotto originates from the northern regions of Italy and is often served as a first course. Depending on the dish it is served with, it is often used as a side or a main course with sausage, seafood or vegetables added. Our family favorite is with mushrooms and Parmesan cheese… risotto ai funghi. We have made it with fresh asparagus, peas, lemon zest and juice for a light spring meal or butternut squash and Parm in the winter too. Perfect dish served with grilled chicken or salmon and a salad! The result is creamy and flavorful!
To Begin….
1) Preheat your sauté pan or brassiere over medium heat for for about 4 – 5 minutes. Melt butter into olive oil and sauté onions and garlic for ~ 5 minutes. The aroma of these two vegetables is what gives risotto its northern Italian flair and makes your kitchen smell heavenly.
Second step….
2) Add rice to sautéed veggies and stir to coat grains thoroughly for 2 – 3 minutes. Coating the rice kernel in fat will reduce the clumping of the starch in the rice as it cooks.
3) Pour 1/2 the broth and wine over rice in pan and stir well. Sprinkle with salt and pepper. Adding salt during rice cooking creates a better final product than adding it at the end. Overall, you will add less salt too. White pepper is used as it doesn't add the black color to the cream colored dish. White pepper seems to have a slightly stronger flavor than black as well, so not much is needed. I use dry wines like Pino Grigio, Sauvignon Blanc or what ever happens to be open works too!
Cooking …..
4) Bring the rice mixture to a simmer, cover and lower heat as low as it will maintain a simmer. On my stove this would be the ‘melt’ setting. Every 3-5 minutes I give the mixture a figure-eight stir to see how the absorption process is going. Continue simmering for ~ 10-12 minutes or 80% of water is absorbed.
5) Add the remaining broth and wine and stir well. Bring back to a simmer, cover and continue as in steps above.
Last step…
6) Slice the mushrooms, asparagus, artichokes or squash as needed while rice is simmering. Drain the artichoke quarters and cut each quarter in half. Add veggies when liquid is not all absorbed and allow to cook for ~5-7 minutes.
7) Turn off heat, cover and allow rice to set for another 10 minutes. The vegetables will maintain a tender crisp texture and the rice will absorb the remaining liquid. Sprinkle the cheese over the pan and fluff. Keep lid on until serving to maintain heat. The longer you hold it, the less creamy it will be. So try to time it to be ready right at meal time.
Final product should be creamy and moist! If risotto seems a bit dry prior to serving, I pour about 2 - 3 tablespoons of wine on top, turn heat on for 2 – 3 minutes and stir well. Garnish with shaved Parmesan and chopped parsley. Serve with your favorite grilled meat... Enjoy!
