how to make risotto?

Question

I need a website that shows me how to make classic risotto, I've tried cooking it once but it can be very tricky, so I need a step by step recipe

does anyone here know one?

thanks in advance!

Answer 1

I was really scared to make risotto, and when I did it came out a mess! Then I saw Rachael Ray make it on her show, and then downloaded the recipe. It was really easy and came out just great :) Here's the recipe, hope it helps!

Green Risotto

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.

When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

Another variation...

Wild Mushroom Risotto

2 ounces dried porcinis (look for these in produce department)
1 quart mushroom broth or vegetable stock
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 cup arborio rice
1/2 cup dry Sherry
4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
1/2 cup (3 handfuls) grated Parmigiano-Reggiano
Coarse salt and pepper
Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

Answer 2

I do know how read carfully once you get it down it is no problem at all

Basic Risotto Recipe


In northern Italy rice is as important as pasta. Try this classic Italian dish.
When I lived in Vicenza, Italy, my landlord would often come to eat. He especially enjoyed my risotto, saying it was as good as his mother's. The highest praise!

Risotto can be simple or elaborate. The flavors and additions are up to you. It can be a quick dish made after a busy day at work, or served to company with a great veal dish. Risotto does take a bit more attention than cooking pasta. It is a gentler process, requiring simmering rather than boiling.

Heat a little olive oil and/or butter in a frying pan. You can use either or both. I usually use olive oil. When the oil is hot, sauté half a chopped onion. Sauté the onion until it's soft and golden.

Add 4 oz of rice per person as a main dish, or 2 oz of rice if serving as a side dish. Sauté the rice for a few minutes. Make certain the rice is well coated with oil.

Have 3-5 cups chicken broth ready. If you need to use bullion cubes, try and find porcini mushroom bullion cubes. Canned or homemade broth is best. You are not going to add all broth at one time. Add the broth slowly, about 1/3 cup at a time. Enough so that the rice stays wet, but never so much that it completely covers the rice. You don't want to see large amounts of liquid in the pan. When the rice has absorbed all the liquid from the last addition, add another one. Keep stirring. Be patient and keep the heat on simmer. You should hear the steam when you add the broth, but the rice shouldn't stick.

What happens if you use all the broth and you still need more liquid? Glad you asked. This is the place for the white wine. Add a cup or two, 1/3 cup at a time, to the rice. Stirring and simmering just as you did with the chicken broth. Do not use red wine. You will have pink risotto. If you don't drink wine use more chicken broth.

When the rice is almost completely done add the final ingredients. I like a little saffron and parmesan cheese. Let it set for a few moments. Many Italians like to add a little butter or oil at this stage. It helps to create a creamier risotto.

Additional ingredients can be added when you put in the cheese. There are some simple additions. Spinach works well. If you use frozen, chopped spinach, add it earlier in the cooking cycle, decreasing the amount of chicken broth needed. Fresh asparagus can also be added earlier in the cooking process. The heated broth will blanch the asparagus. You can add cooked shrimp or chicken at the end phase.

Don't be disheartened if your risotto comes out too hard the first time. Try again. This is one advantage to creating a simple risotto the first time. You can always let the rice cook a little more. Risotto is a fine dish for the fall and winter months. It's basic, filling, and comforting. You can serve it to your meat loving friends or vegetarians. Just remember, as with your friends and family, you need gentleness and patience.

Answer 3

Classic Risotto Milanese
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 6 servings

7 cups simmering beef stock or broth
3 tablespoons extra virgin olive oil
1 large onion, minced
1 large shallot, minced
2 1/2 cups Arborio or Carnaroli rice
3/4 cup dry white wine
Salt and freshly ground black pepper
3/4 cup fresh peas
2 1/2 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing, if desired

In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and saute onion and shallot until soft and golden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.

Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired.
May eliminate the wine step if you do not want to use it. The risotto will still cook. Hope this helps!!!
Happy Cooking!!!

Answer 4

Yes, arborio rice, But the most essential step is the stock. It must be hot at all times. Adding cold stock or water stops the cooking process. Have a pot of stock simmering on the stove and ladle it into the risotto as each previous amount of stock is absorbed. If you are using white wine add it at the beginning, with the onions and the rice and let it cook away. You want the flavour not the liquid. Then start adding your stock.

Answer 5

Risotto

Serves 6; Prep time: 10 minutes; Total time: 45 minutes
You may be surprised by how easy it is to make this restaurant favorite; just follow our simple directions. Arborio rice is the best rice for risottos. It's firmer than other types, with a very starchy outer layer that absorbs sauces and plumps up; some of the starch is also released into the cooking liquid. This rice should not be rinsed (or boiled and drained) or its creamy starch will be lost.


3 tablespoons olive oil

1 small onion, finely chopped

1 1/2 cups Arborio rice

3/4 cup dry white wine coarse salt and ground

4 1/2 cups reduced-sodium canned chicken broth

3/4 cup grated Parmesan cheese

2 tablespoons butter fresh thyme leaves, for garnish (optional)

1. In a medium saucepan, heat oil over medium heat. Sauté onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.

2. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.

3. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.



Note: Risotto is delicious when flavored simply with butter and cheese, but you can also add other ingredients. (Unless otherwise specified, add the items at the end, once the dish is the right consistency.)
* Chopped sun-dried tomatoes and peeled cooked shrimp
* Sautéed sliced fennel
* Thawed frozen peas (add during last few minutes of cooking)
* Cubed butternut squash (add 20 minutes before end of cooking time)
* Fresh herbs, such as thyme, sage, or parsley

Answer 6

you will need bouillon or stock,onion,garlic,olive oil,bay leaf, sage leaves, dry white wine, butter,parmesan,seasoning (salt,pepper)

finely chop onions and garlic
trim and cut sage
simmer the boullion

-heat up olive oil in saucepan and saute onions and garlic(you can use butter for sauteing for more flavor)
-add vialone rice (short grain rice) and saute briefly until rice is well covered with oil, it will start to get thicker.
add a small amount of boullion and stir then add bay leaf and sage if you have any.. (simmer the bouillion first before adding it to the rice okie)
-cook and stir rice until all the liquid is used up then add some more bouillion (not too much) and cook it more..
-add white wine, cold butter, and grated parmesan cheese.
- season to taste.
dont serve it right away...let it sit firts for about a minute before serving it...you will see it will sit more evenly and easier to scoop and serve. you can also saute mushrooms, asparagus etc. whatever you like, rissoto is great. you can even make chocolate risotto. enjoy! :D

Answer 7

It's easy, but time consuming. Try epicurious.com for recipes.
The key is to use arborio rice, and put your broth or stock in gradually while constantly stirring. That's what makes it creamy.

Answer 8

the MOST important thing is it needs to be arborio rice! then proceed as they are telling u above!

Answer 9

http://www.newitalianrecipes.com/risotto.html