Try this Simple Risotto recipe – it’s simply delicious
Risotto is a method of slowly cooking short-grain rice such as Arborio or Carnaroli, in broth, either chicken or beef. You may add some white wine as well of course, if you want to be properly authentic. Depending on how much rice you like to eat, this simple risotto recipe will require:
[for each moderate serving]
- 1/3 of a cup of Arborio or Carnaroli rice
- 2 tbsp. of olive oil, canola oil, or sunflower oil
- 1 cup of broth, and/or white wine
- 1 clove of chopped garlic (semi-optional)
Unlike many types of rice, you don't need to (and shouldn't) rinse the Arborio before cooking it.
Start by adding some oil
You'll need a good sized frypan, depending on the quantities required. It can be either stainless steel or non-stick. Set your cooktop heat to medium, and let it reach the right temperature.
When it's ready, pour in about 2 tablespoons of olive oil, (or if you're on a budget, canola or sunflower oil) for each serving required. Then pour in the rice and stir it around until the oil covers all the grains. If the rice sizzles too much, reduce the heat a little.
Keep stirring until the rice is no longer translucent, but before it starts to brown at all. You can add fresh chopped garlic if you can avoid burning it..just be sure it doesn't burn at all. For this simple risotto recipe, it’s optional.
Adding the broth
At this point I like to pour off the oil, as it doesn't mix well with the broth. You can leave it in if you like, or pour it over your cooked veggies.
Pour in just enough broth so that the rice is just barely swimming. The rice may jump around at first, but it settles down soon enough. Don't turn down the heat though, the broth should remain calmly bubbling, but not too vigorously.
When most of the broth has been absorbed, add a little more broth. Keep stirring frequently, and adding a little more broth once each addition is absorbed.
Is dinner ready yet?
After about 15 minutes, check for firmness. It will be chewy, but getting softer. You can tell when it's done when it's slightly 'al dente', but not mushy. It should still be slightly creamy, not over-absorbed. It should take about 20 to 25 minutes to make this simple risotto.
At this point you can add some seasoning of your choice..oregano or italian seasoning is very nice. I like to add some rosemary, it really adds a nice finishing touch. Serve it piping hot with a sprinkling of parmesan cheese, along with maybe some stir-fry chicken and your choice of veggies. Mmmm.
Of course, this is just your basic, simple risotto recipe. Go ahead..be adventurous, it goes with almost anything really.
Simple Risotto not simple enough?
On the other hand, if you’re not too keen on standing around stirring rice for 25 minutes, you could use a rice cooker…
Unfortunately, your standard rice cooker isn’t up to the task of cooking this simple risotto recipe correctly. You’ll need one of the fancier ones, such as a 5.5 cup Zojirushi rice cooker, or for larger quantities, the 10 cup rice cooker, also from Zojirushi. They both make unbelievably excellent rice of all kinds…perfectly.
Either way, I'm sure you'll enjoy this simple Risotto recipe…mmmm…simply delicious.
Mangia Bene :) timorous+