How to Make Risotto

Welcome and this week we will be discussing how I make risotto and, hopefully, you can use this as a guide for making your own as well. Here are a few tips when making risotto.

First, never use a metal spoon or a spatula. I always use a wooden spoon. I do not know the reasoning behind this, but sometimes it is just better to do and not ask questions.

Second, you are not going to add the liquid to the rice all at once, but instead a little at a time. So let’s get started on what we need to make risotto.

You will need: 1 cup arborio rice, 4 cups water (or stock), 1 large yellow onion, 5 garlic cloves, ½ cup white wine, a pinch of salt, parmesan cheese as needed and a stick of butter. When preparing this rice dish, the water-to-rice ratio is usually four parts water (or stock) to one-part rice. If you’d like your risotto more done you can always add more water or stock.

Bring your 4 cups of water/stock to a simmer on the stove. Then finely chop your yellow onion and garlic. Heat up a small amount of olive oil in a saucepot. On medium heat, throw in your onion and cook until translucent, then add your garlic.

Before the garlic browns, I personally add 1 cup arborio rice and kind of toast the rice while constantly stirring for about a minute on high heat. Then add the white wine, deglazing the pot and picking up that delicious fond on the bottom of the pot.

Once the alcohol is burned off slowing start adding your liquid, about 1 cup at a time. Once you’ve almost incorporated all the liquid, I would start to season the rice with parmesan cheese, butter and salt. Adjust as needed. Personally I like a lot of cheese and butter in my risotto. The result should look rich and creamy. Feel free to add fresh thyme, mushrooms or anything else you might like. This dish can be eaten by itself or as a side to an elegant meal such as filet mignon or grilled chicken.

I hope you all enjoy and if you have any questions, comments, or concerns, email me at goldsworthyandy@yahoo.com.