Risotto is a versatile dish that can be customized to suit your taste preferences. This simple recipe is delicious as is, and it is kid-friendly. Or you can add vegetables like asparagus and mushrooms, butternut squash, or peas or protein like chicken, shrimp, or mussels. Risotto with mushrooms and truffle oil is comforting and hearty in the fall and winter. For a fresh and crisp risotto in the spring and summer, make this recipe with a splash of lemon juice, lemon zest, peas, or fresh basil. You can also use vegetable broth instead of chicken broth to make it vegetarian or vegan.
It's a great dish for family dinners because it's easy to make with just a few simple ingredients. Making risotto is also a fun family activity. Kids can help stir the rice and add ingredients, and everyone can take turns taste-testing and adjusting the seasonings.
So whether you're a seasoned cook or a beginner in the kitchen, risotto is definitely worth trying. It's easy, fun, customizable, and delicious.
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Risotto is a versatile dish that can be customized to suit your taste preferences. You can add vegetables like mushrooms, asparagus, butternut squash, or peas, or protein like chicken, shrimp, or mussels. You can also use vegetable broth instead of chicken broth to make it vegetarian or vegan.
It's a great dish for family dinners because it's easy to make with just a few simple ingredients. Making risotto is also a fun family activity. Kids can help stir the rice and add ingredients, and everyone can take turns taste-testing and adjusting the seasonings.
So, whether you're a seasoned cook or a beginner in the kitchen, risotto is definitely worth trying. It's easy, fun, customizable, and delicious.
Description
Risotto is a hearty dish, so when you are serving risotto as a main dish, adding a fresh light first and third course creates a delicious balance. You can also serve a small plate of risotto for a prime piatti, which is a small course before the main dish.
Leftover risotto is a great lunch idea for school or work. Packed in a thermos to keep it warm.
This risotto recipe is a basic recipe that is delicious as is or you can add additional ingredients to create variations. See the notes below for serving suggestions.
2 tbsp extra virgin olive oil
1 1/2 cups arborio or carnaroli rice
1 medium onion
1 -2 cloves of fresh garlic
1./2 cup dry white wine
1/2 to 1 cup of fresh grated grana padano or Parmesan
4 cups of chicken stock
sea salt or Celtic salt
fresh ground pepper
Optional – fresh parsley, and 2 tbsp butter
Mince the garlic and onion.
Heat the stock in a saucepan over medium low heat.
In a sauté pan (frying pan) warm 2 tbsp olive oil and 2 tbsp butter over medium heat
Cook the onion in olive oil and butter for about 5-6 minutes until the onion is translucent but not browned.
Add the garlic to the onions and cook for one minute.
Add the rice to the onions and garlic and stir to coat it well. Cook the rice for about 3-5 minutes until it starts to become translucent, but you can still see white in the center of the rice.
Add a 1/2 cup of dry white wine to the rice and stir while the rice absorbs the wine.
Start adding the warm stock. Add about 1 1/2 ladles of stock so that the rice is covered and cook over medium heat until most of the stock has been absorbed but the rice. Once most of the stock has been absorbed into the rice add another 1 1/2 ladles of stock. Continue this process until the stock has been used.
Add the grated cheese, and optional chopped parsley and 2 tbsp butter. Season with sea salt or Celtic salt and fresh ground pepper. Stir well.
Add any other additional ingredients. See the notes below for ideas.
Serving Ideas:
Add lemon Juice, lemon zest, and fresh parsley
Peas or asparagus go very well with the lemon and parsley variation
Add a slight drizzle of truffle oil or other finishing oil
Add mushrooms
Add roasted butternut squash
Serve with seafood such as shrimp, lobster, or mussels
Add fresh basil
