Risotto is like a needy girlfriend, that is for sure. You need to care, take your time and put all your effort if you want to keep things up. Having a proper risotto in your plate requires a lot of attention. Especially cooking part is very tiring, but it’s worth it. Yet, if you are the one cooking it, you are not likely to eat it in peace. Because you will be sweated and tired of stirring.
If you want to make risotto in the right way and get tired less, there are certain things about risotto that you should be careful about.
Know your players
- Rice: You should choose medium or short grains which tend to be starchy and sticky. Carnaroli and Arborio are the best ones for risotto, however Vialone, Nano, and Baldo could substitute.
- Pan: Nonstick pan is not a good idea, because we want rice to be toasted. Also, make sure that your pan is not too wide. It should fit over the burner.
- Oil vs. butter: They say that butter is good for vegetable-based risottos, while oil goes with seafood ones. I use them both, so they can work together for a better result. Use equal amount of oil and butter and add more if needed.
- Wine: Use a dry white wine. There are some exceptions for using red wine, like beetroot risotto; but white is generally preferred for this dish. Avoid pouring an expensive wine, an average wine is fine for cooking. Save the good one for pairing.
- Broth: You will cook risotto with either chicken or vegetable broth. As you might guess, if you are making a vegetable-based risotto, use vegetable broth and use chicken broth for meat based risotto. But vice versa is also okay, it all depends on your taste.
- Cheese: Although it is considered as bonus, cheese is a key player for risotto. It’s the perfect ending. Speaking of ending, you should add it once you are done with cooking. Parmesan is the ultimate risotto cheese but you can use Grana Padano or similar ones as well.
- Rinse the rice
- Use cold broth
- Overstir the risotto
- Overcook it
- Add oil at the end
Basic Risotto Recipe
2-4 Servings / Prep Time: 15 min / Cook Time: 30 min
- 1 medium onion
- 3-4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 1.5 cup rice
- 4.5 cups broth chicken or vegetable
- Half cup dry white wine
- Butter for top
- Parmesan cheese
- Add the broth to a medium pot and keep it warm while cooking risotto.
- In a pan, heat the oil and butter, add onion and garlic, then sauté for 2-3 minutes.
- Add the rice and toast until you smell it, but don’t burn.
- Add wine and let the rice absorb it.
- Add broth gradually and stir continuously, repeat until all the broth is absorbed.
! You should get the creamy texture of risotto by stirring, but don’t overstir it. Stirring every 30 seconds is okay. It should get al dente in 20 minutes. Otherwise, it could be overcooked.
- Turn of the heat and stir in butter.
- Add parmesan cheese and any topping you want.
Options for topping:
-Turmeric and some veggies
-Shrimp or other seafood
-Mushrooms and fresh herbs
A dish which contains wine is always worth to tire your arm for.
Stir your risotto without quitting and open a Chardonnay.