The best risotto

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 580, total fat 23 G., saturated fats 11 G., proteins 19 G., carbohydrates 67 G., fiber 3 G., cholesterol 46 mg, sodium 1004 mg, sugar 6 G.

A delicious, velvety risotto can be made even with a small number of ingredients and without adding cream, and it will turn out truly creamy. It's all about the right technique. Follow this simple step-by-step recipe, and you'll get authentic Italian risotto every time. You can use it as a base and add any vegetables or protein (poultry, mushrooms, shrimp) to your liking. For the perfect risotto, you'll definitely need starchy Arborio rice. Don't substitute it with other varieties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

7 cups homemade chicken broth (see note)
2 tbsp. l. olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, crushed
2 bay leaves
5 tablespoons unsalted butter
2 cups Arborio rice (see note)
1 cup dry white wine
3/4 cup freshly grated Parmesan cheese, plus extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, white wine, Parmesan cheese, bay leaf

Cooking the dish according to the recipe:

In a saucepan over medium heat, heat the chicken broth, cover, and keep warm while you cook the risotto.
In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt, and 10 grinds of black pepper. Cook, stirring occasionally, until the vegetables soften, 3-4 minutes. Add the bay leaf and 3 tablespoons butter, stirring until the butter melts, about 1 minute.

Add the rice and cook, stirring only once, until the rice is nutty and begins to darken, 3 to 4 minutes.
Pour in the wine and cook over low heat, stirring occasionally, until completely evaporated, 2 to 3 minutes.
Pour 1 cup of hot broth into the rice and cook, stirring constantly, until the rice has absorbed the liquid, 2 to 3 minutes (you'll know it's time to add more broth when you push the rice apart with a spoon and there's no liquid in the center).
Repeat the same process, adding more broth, a ladle at a time, until the rice is al dente, 17-19 minutes. Discard the bay leaf. You may have some broth left over (it can be refrigerated in an airtight container for up to 1 week). If you prefer a thinner risotto, add more broth, 1/4 cup at a time, until you reach the desired consistency.
Add the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt, and a few more freshly ground black pepper. Serve sprinkled with additional Parmesan, if desired.

Note

This recipe works best with homemade chicken broth. If you don't have any, you can substitute a high-quality, low-sodium store-bought broth, but it won't be as flavorful.

Arborio rice is a medium-grain Italian variety grown specifically for risotto.