Classic Risotto Recipe
User Reviews
5
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Cook Time
40 mins
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Total Time
40 mins
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Servings
4
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Calories
466 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Classic Risotto Recipe
Description
The Classic Risotto Recipe begins by warming chicken broth to a simmer and preparing a sauté of finely chopped shallots in olive oil and butter. Arborio rice is toasted briefly in this mixture to start the cooking process. White wine is then added and absorbed, contributing subtle acidity. Chicken broth is added ladle by ladle, allowing each addition to be absorbed before the next. This slow addition and constant stirring coax starch from the rice, producing a creamy consistency without mushiness. The risotto is finished with Parmesan cheese for richness and seasoned with kosher salt and cracked black pepper to taste. Optional parsley adds freshness and color. The method yields a tender, creamy risotto with a lightly firm center and a smooth, creamy surrounding texture, suitable as a side or main dish base.
Popular toppings for risotto include seafood like lobster, shrimp, or scallops; cooked vegetables; fresh or dried mushrooms; caramelized onions; herbs; bacon; shaved truffles; infused olive oils; and dried fruits. These can be added after cooking to customize flavor and presentation.
Ingredients
- 4 cups chicken broth low sodium
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted
- 1 shallot chopped, medium
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/4 cup Parmesan Cheese , grated
- kosher salt to taste, coarse
- black pepper to taste, coarse
- parsley for garnish, optional
Instructions
- In a medium saucepan, heat the chicken broth to a low simmer.
- In a separate, large, heavy bottom skillet, heat the olive oil and butter over medium heat.
- Add the shallot and dry rice. Stir using a wooden spoon to brown evenly, approximately 3-4 minutes.
- Add the white wine, stirring until fully soaked up.
- Add a ladle of the chicken broth to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process until all liquid is absorbed. Grains should be tender, but not crunchy and not mushy.
- Stir in the parmesan cheese and season to taste with salt and pepper and serve while hot.
- Top with parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Stir risotto gently but continuously to help release the rice’s starch for a creamy texture.
- Use warm chicken broth to maintain even cooking temperature while adding liquid.
- Add toppings such as cooked seafood, mushrooms, fresh herbs, or caramelized onions to vary flavor and presentation.
- Season to taste with kosher salt and freshly cracked black pepper just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 175mg | 7% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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