Risotto is my all time favorite rice dish. It is creamy, rich, and perfect with a variety of proteins. The only way to make it better is by adding some extra cheese, which I do here to make this cheesy risotto!

Key Ingredients and Substitutions:

  • Arborio Rice – Arborio rice is a short grain rice used in risotto. Another rice that is great for risotto is Carnaroli. Make sure to use one of these rice for the best risotto!
  • Onion and Garlic – These are used to help give flavor and depth to the dish. Feel free to omit if desired.
  • White Wine – Use a dry white wine like sauvignon blanc. If you cannot consume wine, omit and use stock.
  • Chicken Stock – Make sure to use a flavorful chicken stock, this will result in flavorful risotto. You can also use vegetable stock, or any stock of choice here.
  • Butter – Whole butter is used to finish the risotto and make it rich. Omit or use olive oil if you want to not use butter.
  • Gruyere Cheese and Parmesan Cheese – These are also used to finish the risotto and make it rich and creamy. If you don’t like one of these, omit.

Tips for Making Risotto.

  1. Use the right rice: Arborio rice is the best choice for risotto, as it’s high in starch and can absorb a lot of liquid without becoming mushy. Arborio rice is a short grain rice, which is needed for the starchiness that makes risotto creamy. If you use a long grain rice, such as jasmine, it will not work and will not be creamy. Opt for arborio or a short grain rice.
  2. Use a flavorful broth: The broth you use will have a significant impact on the final flavor of your risotto. Choose a broth that’s rich and flavorful, such as homemade chicken or vegetable broth. I love chicken stock because it has a great flavor that isn’t overpowering. Vegetable stock is also great if you are wanting to make it vegetarian.
  3. Add the broth gradually: Add the broth to the rice slowly, stirring constantly, to allow the rice to absorb the liquid gradually. This will help to create a creamy texture. If you add the broth all at once, you will not achieve a creamy risotto, and it will likely overcook.
  4. Make sure to only add hot broth / stock. If you add cold or room temperature stock, then it will lead to uneven cooking of the rice grains and slow down the process.
  5. Finish with butter and cheese: To add extra richness and flavor to your mushroom risotto, finish it off with a pat of butter and a generous sprinkle of Parmigiano-Reggiano cheese. If you are wanting to make it dairy free, then finish with some olive oil.
@kellyscleankitchen

How to make risotto #risotto #rice #italianfood #cooking

♬ On an evening in Rome (Sott’er cele de Roma) – Dean Martin & Gus Levene & Studio Orchestra
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 40 Mins
  • TOTAL TIME: 50 Min

This dish is great with scallops or chicken thighs!

Ingredients:

  • 1/2 onion minced
  • 3 garlic cloves minced
  • salt to taste
  • 1/2 cup white wine, I like Sauvignon blanc
  • 1 cup arborio rice
  • 1 quart to 1.5 quarts chicken stock
  • 2 tbsps butter
  • 1/4 cup parmesan, finely grated
  • 1/4 cup gruyere, finely grated
  • parsley for garnish

Preparation:

STEP 1.

Prepare your pots – one pot for heating up hot stock and one for risotto. Heat your stock and set aside with a lid on it. In your risotto pot heat to medium heat, add olive oil, add onions and sweat, salt as you go. Once the onions are cooked through, around 5 minutes, add the garlic and cook another 2 minutes. Deglaze with the white wine and immediately add your rice. Begin stirring and let the rice soak up the wine.

STEP 2.

Once the rice soaks up the wine, add 1 ladles of hot chicken stock to the rice and stir continuously. Make sure the heat is on a medium to low simmer, not boiling. Boiling will result in uneven cooking. Risotto is a low and slow kind of process. Once all the liquid is soaked up by the rice continue the process by adding 2 more ladles and stirring. You will continue doing this until the rice is cooked through – around 30 minutes DONT RUSH IT! Make sure you salt as you go and taste the salt levels. You know the rice is done when it is slightly al dente but not raw – there will no longer be a bright white look to the rice like it had before.

STEP 3.

Turn off the heat and stir in 2 tbsps of butter. Then stir in parmesan and gruyere. Taste for seasoning and adjust. Immediately serve and garnish with parsley!

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