Risotto is a type of Italian rice dish that is cooked in broth until it's nice and creamy. Risotto is especially popular with veggies like mushrooms or seafood, but it can be tasty with a number of ingredients. If you want to know how to make risotto like a master chef, just follow these steps.
Ingredients
- 1 small white onion
- 1 1/2 cups (120 g; 4.3 oz) Arborio rice
- 3 cups (750 ml; 1.6 pints) chicken broth
- 1/4 tsp. saffron threads
- 1/4 cup (25 g; 0.88 oz) Parmesan cheese
- 1/4 cup (20 g; 0.7 oz) string beans
- 1/4 cup (20 g; 0.7 oz) peas
- 1/4 cup (15 g; 0.53 oz) mushrooms
- 3 tbsp. butter
- 1 tbsp. dill
- Salt to taste
- Pepper to taste
- 1 small chopped white onion
- 1 box (250 g; 8.8 oz) risotto rice
- 1 cup (60 g; 2.1 oz) sliced white mushrooms
- 1 half stick (60 g; 2.1 oz) of butter
- 1 cup (250 ml; 8.4 fl oz) of milk
- 1 can (397 g; 14 oz) cream of mushroom soup
- 1 can (397 g; 14 oz) cream of onion soup
- 1/2 cup (50 g; 1.8 oz) of grated Parmesan
- Salt to taste
- Pepper to taste
- 2 cups (500 ml; 1.1 pints) chicken broth
- 1 (8-oz; 227 ml) bottle clam juice
- 2 tsp. butter
- 1/4 cup (20 g; 0.7 oz) chopped shallots
- 1/2 cup (40 g; 1.4 oz) uncooked Arborio rice
- A pinch of crushed saffron threads
- 1 tbsp. fresh lemon juice
- 1/2 cup (40 g; 1.4 oz) halved grape tomatoes
- 4 oz. (113 g) medium shrimp
- 4 oz. (113 g) bay scallops
- 2 tbsp. whipped cream
- 3 tbsp. chopped parsley
Steps
Method 1
Method 1 of 4:
Vegetable Risotto
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Sauté one chopped small white onion in 2 tablespoon (29.6 ml). of butter in a heavy saucepan over medium heat. The saucepan should be 2–3 US quarts (2,000–3,000 ml) large. Cook the onion and stir it occasionally with a wooden spoon until it appears translucent.
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Pour 1.5 cups (60 g; 2.1 oz) of Aroborio rice into the saucepan. Stir the rice to mix it in with the onions. Let the rice toast in the pan for a minute or two -- it will absorb the flavor from the onions.Advertisement -
Heat 3 cups of chicken broth in a separate saucepan over medium heat. Heat it to a gentle simmer. Crumble 1 ⁄ 4 tablespoon (3.7 ml). of saffron threads into the broth.
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Use a ladle to add a cup or two (250-500 ml; 8.4 fl oz-1.1 pints) of simmering broth to the rice. Then, stir the rice until it has absorbed the broth. Keep adding broth to the rice and stirring; this cooking technique helps bring the starch out of the rice to combine with the broth for the creamy texture typical of a classic risotto. Add about 3/4 cup (185 ml; 6.2 fl oz) of the broth to the risotto.
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Cook the risotto for 15-20 minutes. Then, start tasting the risotto between additions of broth to see if it's done. When it's done, the individual rice grains should still be distinguishable, and their texture should be slightly firm (al dente), but not at all crunchy.
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Add the remaining ingredients to the risotto. Add 1 tablespoon (14.8 ml). of butter, 1/4 cup (25 g; 0.88 oz) of grated Parmesan cheese, 1/4 cup (20 g; 0.7 oz) of cooked string beans, 1/4 cup (20 g; 0.7 oz) of cooked peas, and 1/4 cup (15 g; 0.53 oz) of cooked Portobello mushrooms to the risotto. Add salt and pepper to taste. The risotto should be rich, creamy, fragrant, and a beautiful golden color.
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Serve. Serve the risotto in wide, shallow serving bowls with additional Parmesan cheese grated on top.Advertisement
Method 2
Method 2 of 4:
Mushroom Risotto
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Place one small chopped white onion and half a stick of butter in a pan over medium heat. Cook the onion until it's translucent.
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Place one 1 cup of sliced white mushrooms in the mixture. Sauté the mushrooms with the onions. Continue to cook these ingredients together until the onions are caramelized.
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Add 1 box of risotto rice, one spoonful of cream of onion soup, and one spoonful of cream of mushroom soup to the mixture. Then, add 1/2 cup of milk and stir the ingredients together until the milk is absorbed. Turn up the heat to medium-high as you continue to stir the ingredients.
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Add more milk to the risotto until it's no longer firm. Add up to 1/2 cup more milk to the risotto, until it's nice and creamy. If it's ready as it is, then don't add more milk. Cook the risotto for at least 15-20 minutes.
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Serve. Spoon the risotto into a bowl and top it with 1/2 a cup of grated Parmesan cheese.Advertisement
Method 3
Method 3 of 4:
Seafood Risotto
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Make the broth mixture. Bring 2 cups of chicken broth and one 8 oz. bottle of clam juice to a simmer. Do not boil it -- just keep it warm over low heat. [1] X Research source
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Melt 2 tbsp. of butter in a large saucepan over medium heat.
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Add 1/4 cup chopped shallots to the pan. Cook them for 2 minutes or until they're tender, stirring frequently as you do so.
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Add 1/2 cup uncooked Arborio rice and 1/8 tsp. crushed saffron threads to the pan. Stir constantly as you cook the ingredients for 30 seconds.
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Add 1 tbsp. of fresh lemon juice to the pan. Cook it and stir for 15 seconds.
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Stir in 1/2 cup of the broth mixture. Cook it for 2 minutes or until the liquid is almost absorbed. Continue to stir.
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Add the rest of the broth mixture. Keep adding it 1/2 cup at a time, until each portion is absorbed in the rice. This should take about 18-20 minutes.
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Stir in 1/2 cup of halved grape tomatoes. Cook them for one minute.
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Stir in the seafood. Stir in 3 oz. of medium shrimp and 4 oz. of bay scallops. The shrimp should be peeled and deveined before you stir them in. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are done. Continue to stir while the ingredients mix together.
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Remove the seafood from the heat. Stir in 2 tablespoon (29.6 ml). of whipped cream.
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Serve. Sprinkle this tasty seafood risotto with 3 tablespoon (44.4 ml). chopped parsley and enjoy it as a main course.Advertisement
Method 4
Method 4 of 4:
Other Risotto
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Make pumpkin risotto. This pumpkin-based risotto can be enjoyed on its own or with chicken or beef.
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Make tomato risotto. This tomato-based risotto is hearty on its own.
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Make vegetarian risotto. This risotto is filled with a variety of vegetables, such as zucchini, peas, and pumpkin.
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Make risotto with artichokes. If you're an artichoke lover, then this tasty rich risotto is perfect for you.Advertisement
Community Q&A
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QuestionCan I rinse the risotto rice before using it?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerThis isn't a good idea because rinsing will wash away the starch that gives risotto its creaminess. Instead, be sure to buy a quality brand of arborio rice that will already have ensured any foreign objects have been removed.
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QuestionIs arborio the only rice suitable? Can I use long- or short-grain rice instead?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerNo, short- or long-grained rice won't work for risotto, nor will sushi rice. You need to get the right rice for making risotto. Most commonly, this rice is arborio rice but if you can get hold of carnaroli rice, this is even more ideal for making risotto than arborio rice. But don't worry, arborio, which is more widely available, will do the job nicely.
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QuestionHow long should I toast the rice for? And is it okay if the rice turns black?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerIf the rice turns black, it is no longer good because it has been burnt. You'll need to remove it and start again if that happens. Rice used for making risotto should only need to be toasted for 1 minute or less. Don't toast it for any longer than that.
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Tips
- For "risotto alla primavera," leave out the saffron threads, and add a cup of mixed vegetables towards the end of the cooking time--shelled peas, diced zucchini, chopped asparagus spears, or chopped fresh artichoke hearts all make nice additions. Add some chopped fresh basil, grated lemon zest, and/or fresh lemon juice when the risotto has finished cooking.Thanks
- Don't be afraid to stir in that last pat of butter when the risotto is done. This is a traditional step in making risotto, called "mantecare," and it really makes the risotto taste rich and delicious!Thanks
- This recipe makes a type of risotto from Northern Italy called "risotto alla Milanese," traditionally served as a side dish alongside a braised veal dish called "osso buco." You can easily adapt the basic recipe to create a different kind of risotto. Here are a few suggestions:Thanks
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Article Summary
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To make simple vegetable risotto, start by sautéeing chopped onion in a large saucepan, then add Aroborio rice to the pan. In a separate pot, bring a couple cups of chicken or vegetable broth to a simmer, then add a ladle full to the rice and stir until the rice has absorbed the broth. Keep adding small amounts of broth to the rice and stirring until it's absorbed to create the creamy texture of classic risotto. Once you've incorporated all of the broth, cook the risotto for 15-20 minutes. If you want to learn how to incorporate seafood or mushrooms into your risotto, keep reading the article!
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Reader Success Stories
- "My risotto rice improved in taste very much by following the slow stir method. I love it!"
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"My risotto rice improved in taste very much by following the slow stir method. I love it!"
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