Today Recipes | Easy Chews Risotto Recipe – I love risotto but since we try and eat mostly whole grains, I only prepare the traditional version with Arborio or Carnaroli rice once or at most, twice, a year. This is one of the dishes I can do with one hand behind my back and my eyes closed-the technique is simple and the options are unlimited. I do need to try and use the method with other grains such as faro but haven’t gotten around to that yet. Enjoy!
Easy Chews Risotto Recipe
Preparation time Cook time
10 Minutes 30 Minutes
- 1½ cups arborio rice
- 1 qt chicken stock
- ½ cup vermouth or another dry white wine
- 1 medium shallot or ½ small onion, chopped (about ½ cup)
- 3 Tbsp whole butter, divided
- 1 Tbsp vegetable oil
- ¼ cup grated Parmesan cheese
- 1 Tbsp chopped Italian parsley
- Kosher salt, to taste
- Heat the stock to a simmer in a medium saucepan, and then lower the heat so that the stock just stays hot.
- In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent.
- Add the 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 for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
- Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.
- Stir in the remaining 2 Tbsp butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
And that’s all for today’s recipe about Easy Chews Risotto Recipe, please leave some comment and let us know if you already make it at home.