How To Make RisottoStep By Step

http://www.thekitchn.com/how-to-make-risotto-at-home-cooking-lessons-from-the-kitchn-63452

Ingredients1 small onion2-3 cloves garlic, minced2 cups arborio, carnaroli,

or vialone nano rice1/2 cup white wine6-8 cups vegetable or

chicken stock1-2 tablespoons butter1 cup cheese

Serves 4 to 6

Instruction 1

Risotto also has a reputation for being fussy and time-consuming, but once you start cooking, it doesn't take more than a 30 minutes to make.

Measure, chop, and gather all of the ingredients going into your risotto. Warm the broth in a saucepan over low heat.

Instruction 2

Sauté a diced onion and any other ingredients in a healthy amount of butter or olive oil over medium-high heat until the onion is translucent and beginning to break down.

Instruction 3

Pour the rice into the onions and stir until every grain is coated with fat. Continue stirring the rice until the edges have turned translucent but the center is still opaque.

Instruction 4

Use a 1/2 cup or so of white wine, and simmer until the wine has completely reduced and the pan is nearly dry.

Instruction 5

Begin incrementally adding the warm broth one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.

Instruction 6

Begin tasting the rice after about 12 minutes to gauge how far it has cooked. Add salt and other seasonings as needed.

Instruction 7

The risotto is ready when the rice is al dente (when it still has a bit of chew) and the dish has the consistency of thick porridge. If you run your spatula through the risotto, the risotto flow slowly to fill in the space.

Instruction 8

Add one more ladle of broth along with one or two tablespoons of butter and a cup of cheese to enrich the risotto and make it extra-creamy.

Instruction 9

Serve immediately! Risotto waits for no one and is perfect the second it's done.

Instruction 10

Flavorings For Risotto

Primavera - Add 2 cups of spring vegetables, such as asparagus, baby peas, green beans, broccoli, cleaned, cut into bite sized pieces and blanched, to the rice mixture during the last few minutes of cooking.

Pesto - Add 1/2 cup prepared Pesto Sauce into the rice once fully cooked. Garnish with green peas (or pine nuts).

Flavorings For Risotto cont…

Cheese - Add 4 ounces of mozzarella or fontina cheese cut into small cubes, to the cooked, hot risotto, stir well and serve.

Flavorings For Risotto cont…

Spinach - Add 10 ounces of finely chopped spinach in the last few minutes of cooking.

Flavorings For Risotto cont…

Zucchini And Shrimp - Add 1 medium zucchini thinly sliced into rounds, and 1/2 pound, cleaned, de-veined shrimp, into the rice during the last 5 minutes of cooking. Do not add the cheese to this recipe, as you generally do not add cheese to any dish containing seafood.

Flavorings For Risotto cont…

Mushroom And Sausage - Cook 12 ounces cleaned, chopped mushrooms in 2 tbsps. of butter until golden brown. Set aside. Add 2 sausages removed from their casings to the onion mixture, breaking them up with a fork as they cook. Once the rice mixture is completely cooked, remove from

the heat, and stir in the mushrooms into the host rice and serve immediately.

Flavorings For Risotto cont…

Smoked Salmon - Use fish stock in place of the chicken broth, and when the rice is fully cooked, remove it from the heat, and add 4 to 6 oz. of smoked salmon cut into small pieces, 1/4 cup of heavy cream, and two tablespoons chopped fresh parsley or dill.

Flavorings For Risotto cont…

Lobster - In a skillet, heat 1 tbsp. of butter, and cook 1 clove of finely chopped garlic, and 1 chopped, peeled tomato for 1 min. Add to this mixture, 8 oz. of cooked lobster meat, cut into small pieces. Cook the risotto following the basic recipe, and once cook, remove from the heat, add the lobster mixture and one tbsp. of chopped fresh parsley.

Flavorings For Risotto cont…

Basic Risotto Cooking Tips:

Never wash the rice. The starch is important to keeping the rice creamy.

Use only hot broth when cooking your risotto. Adding cool broth will simply prolong the cooking time.

Prepare all the ingredients in advance, and place in easy reach in the order they will be used. You cannot stop stirring to chop ingredients as they are needed.

To determine when you should add more liquid, lightly draw your wooden spoon across the bottom of your pot. You should be able to create a space as you draw your spoon across the bottom.

Add your liquid in 1/4 cup intervals, only adding more once it has been completely absorbed.

Basic Risotto Cooking Tips: cont…

Near the end of the cooking time, taste the rice frequently, as the cooking time can vary a few minutes each time you cook it.

If you have run out of hot broth and your risotto seems to require a little more cooking time, add a little hot water instead.

Basic Risotto Cooking Tips: cont…

THANK YOU !END