A Beginner's Guide to Perfecting Creamy Risotto

A Beginner's Guide to Perfecting Creamy Risotto

from thespruceeats.com
Appetizer
30 min
4 servings
363 kcal / serving

Is there anything more luxurious than a creamy dish of risotto? If you've never made risotto before, this basic recipe with butter and Parmesan cheese is a great place to start. This Italian classic made with Arborio rice is actually quite simple but it does take some time and attention. Dive in and soon you'll be making better than restaurant-quality risotto!

Ingredients

  • 4 cupschicken stock
  • 1 tablespoonvegetable oil
  • 3 tablespoonsbutter (divided)
  • 1 mediumshallot (about 1/2 cup or 1/2 small onion; chopped)
  • 1 ½ cupsarborio rice
  • ½ cupdry vermouth (or dry white wine)
  • ¼ cupparmesan cheese (grated)
  • 1 tablespoonitalian parsley (chopped)
  • kosher salt (to taste)
  • freshly ground black pepper

Directions

  1. 1

    Gather the ingredients.

  2. 2

    In a medium saucepan over medium-low heat, bring 4 cups chicken stock to a simmer. Lower the heat to low so the stock stays hot while you cook the risotto.

  3. 3

    In a large, heavy-duty saucepan, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. When the butter has melted, add 1 medium chopped shallot or onion . Sauté until slightly translucent, 2 to 3 minutes.

  4. 4

    Add 1 1/2 cups Arborio rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté until there is a slightly nutty aroma, about 1 minute. Don't brown the rice.

  5. 5

    Add 1/2 cup dry vermouth or dry white wine, and cook while stirring continuously, until the liquid is fully absorbed.

  6. 6

    Add a ladle of hot chicken stock to the rice and stir often, until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

  7. 7

    Continue adding stock, a ladle at a time, until the grains are tender but still al dente without being crunchy, about 20 minutes.

  8. 8

    Stir in the remaining 2 tablespoons unsalted butter, 1/4 cup finely grated Parmesan cheese, and 1 tablespoon finely chopped Italian parsley. Season to taste with salt and freshly ground pepper.

  9. 9

    Serve in warm bowls and enjoy.