This easy-to-follow risotto recipe will guide you to a perfect creamy and silky parmesan risotto. You will be able to use this as a base for so many risotto dinner ideas.
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Risotto can be one of those decadent dishes you order at a fancy restaurant that makes you feel warm and luxurious. All the while, it is so easy to make. It will become one of your favorite dinner recipes. You can add almost any protein or vegetable to create the perfect meal.
Risotto is a classic Italian dish known for its rich, creamy texture and comforting flavors. It is traditionally made by slowly cooking Arborio rice, a short-grain rice variety with high starch content, in a flavorful broth. The key to achieving the luscious consistency of risotto lies in the gradual addition of broth, which allows the rice to release its starch and create a velvety coating around each grain.
In this risotto recipe, I will show you the exact risotto ingredients needed, how to cook risotto, and many risotto recipe varieties.
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This post is all about risotto recipe.
Risotto Ingredients
Arborio Rice: Arborio rice is essential for risotto due to its high starch content. It releases starch during cooking, resulting in the creamy texture that characterizes risotto.
What is a risotto rice type substitute?
Carnaroli Rice: Carnaroli rice is another popular rice variety used for risotto. It has a higher starch content than Arborio rice and provides a similarly creamy texture.
Sushi Rice: Sushi rice, also known as Japanese short-grain rice. While it won’t have the exact same texture as Arborio rice, sushi rice is sticky and can create a creamy risotto-like dish with proper cooking techniques.
Short Grain Rice: This is the rice type you may have available on hand. Though it does not have as much starch content as the above two but can be a quick, last-minute option.
Onion and Garlic: These aromatic ingredients add depth and flavor to the risotto base, enhancing its overall taste.
Butter: Butter adds richness and a silky texture to the risotto, making it more indulgent and flavorful.
Dry White Wine: Wine not only enhances the taste of the risotto but also adds acidity, which helps balance the richness and brings out the flavors of the other ingredients. In this recipe, I use ALDI’s Bridge Road Vineyards Sauvignon Blanc, but you can also use Pinot Grigio or Chardonnay.
Vegetable or Chicken Broth: The broth serves as the cooking liquid for the risotto, infusing it with savory flavors and providing the necessary moisture for the rice to cook and absorb the flavors.
Parmesan Cheese: Parmesan cheese adds a nutty, salty flavor to the risotto and contributes to its creamy consistency when melted into the dish. It is a classic ingredient that complements the other flavors perfectly.
How To Cook Risotto?
- In a large saucepan, melt butter over medium heat and sauté diced onion and minced garlic until softened.
- Add Arborio rice to the pan and toast it for a couple of minutes, stirring constantly.
- Pour in the white wine and cook until mostly absorbed by the rice.
- Gradually add warm vegetable or chicken broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Continue this process until the rice is creamy and al dente, which should take about 20-25 minutes.
- Remove the risotto from the heat and stir in the remaining butter and grated Parmesan cheese until melted and fully incorporated.
- Season with salt to taste, and let the risotto rest for a minute or two before serving.
Serving Risotto
Serve the Parmesan risotto in individual bowls or plates. Garnish with freshly grated Parmesan cheese and chopped parsley or basil for a pop of freshness.
Storing & Leftovers
Risotto is best enjoyed fresh, but if you have leftovers, you can store them properly for later consumption.
To Store: Allow the risotto to cool down to room temperature before transferring it to an airtight container. Refrigerator and store for up to 3 days.
To Reheat: Add a splash of broth or cream to a pan, heat it over medium-low heat, and add the refrigerated risotto. Stir gently until heated through, adding more liquid if needed to regain the desired creaminess.
Can you freeze risotto?
Avoid freezing risotto, as the rice can become mushy and lose its texture when thawed.
Risotto Recipe Variations
Risotto is a versatile dish that can be customized with different ingredients. Whether enjoyed as a main course or a side dish, here are some of my favorite risotto recipes:
- Mushroom Risotto: Sauté a variety of mushrooms, such as cremini, shiitake, or porcini, along with the onion and garlic. Their earthy flavors will pair beautifully with the Parmesan and wine.
- Asparagus and Lemon Risotto: Blanch some asparagus spears and chop them into bite-sized pieces. Add them to the risotto during the last few minutes of cooking. Finish with a squeeze of fresh lemon juice and some lemon zest for a bright and vibrant twist.
- Spinach and Sun-Dried Tomato Risotto: Stir in a generous handful of fresh baby spinach leaves towards the end of cooking until wilted. Add some chopped sun-dried tomatoes for a burst of tangy sweetness.
- Shrimp and Pea Risotto: Sauté peeled and deveined shrimp separately until cooked, and stir them into the finished risotto along with some cooked peas. The combination of seafood and sweet peas adds a delightful flavor contrast.
- Roasted Butternut Squash Risotto: Toss diced butternut squash with olive oil, salt, and pepper, then roast until tender and slightly caramelized. Fold the roasted squash into the risotto during the last few minutes of cooking for a delicious fall-inspired twist.
- Truffle Risotto: Drizzle a small amount of truffle oil over the risotto and stir it in towards the end of cooking. Alternatively, shave some fresh truffles or use truffle paste to infuse the risotto with their distinctive aroma and flavor.
- Gorgonzola and Walnut Risotto: Replace some of the Parmesan cheese with crumbled Gorgonzola and add toasted walnuts for a decadent and savory twist on the classic recipe.
- Tomato and Basil Risotto: Sauté diced tomatoes with the onion and garlic to release their flavors. Add fresh basil leaves and a splash of balsamic vinegar for a vibrant and aromatic risotto.
Tips & Tricks for Making This Risotto Recipe
- Use Arborio Rice: Arborio rice is the most commonly used rice for risotto due to its high starch content.
- Prepare Ingredients in Advance: Risotto requires constant attention, so it’s helpful to have all the ingredients chopped, minced, and measured before starting.
- Warm Broth: Keep the vegetable or chicken broth warm in a separate pot while making the risotto. Adding cold broth can hinder the cooking process and result in unevenly cooked rice.
- Sauté the Rice: Toast the Arborio rice in butter with the onion and garlic for a couple of minutes before adding the wine. This step helps coat each grain with fat, enhancing the flavor and texture of the final dish.
- Gradual Broth Addition: Add the warm broth to the rice gradually, one ladleful at a time. This slow process helps the rice release its starches and develop a creamy consistency.
- Stir Frequently: Stir the risotto frequently, especially after each addition of broth..
- Season and Taste: Season the risotto towards the end of cooking. Keep in mind that the Parmesan cheese will add saltiness, so adjust accordingly.
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Creamy Easy Risotto Recipes
Equipment
- Deep Pot
- Grater
Ingredients
- 2 cups Arborio rice
- 4 tbsp unsalted butter
- 1 medium-sized onion finely chopped
- 3 cloves garlic minced
- 1/2 cup dry white wine Chardonnay or Sauvignon Blanc
- 4 cups vegetable or chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Heat the vegetable or chicken broth in a saucepan and keep warm over low heat.
- In a large, deep skillet or pot, melt 2 tbsp of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.
- Add the Arborio rice to the skillet and stir well, making sure each grain is coated with the butter and onion mixture. Toast the rice for about 2 minutes, stirring constantly to prevent it from sticking or burning.
- Pour in the white wine and stir continuously until it is fully absorbed by the rice.
- Reduce the heat to medium-low and begin adding the warm broth to the skillet, one ladleful at a time. Stir the rice gently after each addition, allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, which should take about 20-25 minutes. You may not need to use all of the broth.
- While stirring, add the remaining 2 tablespoons of butter to the risotto and let it melt, enriching the flavor and adding a velvety texture.
- Stir in the grated Parmesan cheese, reserving a handful for garnish. Season with salt and pepper to taste. Continue stirring until the cheese is fully melted and incorporated into the risotto.
- Remove the risotto from the heat and let it rest for a minute or two. This will allow it to thicken slightly. Garnish with chopped parsley and grated parmesan cheese.
Notes
- Use Arborio Rice: Arborio rice is the most commonly used rice for risotto due to its high starch content.
- Prepare Ingredients in Advance: Risotto requires constant attention, so it’s helpful to have all the ingredients chopped, minced, and measured before starting.
- Warm Broth: Keep the vegetable or chicken broth warm in a separate pot while making the risotto. Adding cold broth can hinder the cooking process and result in unevenly cooked rice.
- Sauté the Rice: Toast the Arborio rice in butter with the onion and garlic for a couple of minutes before adding the wine. This step helps coat each grain with fat, enhancing the flavor and texture of the final dish.
- Gradual Broth Addition: Add the warm broth to the rice gradually, one ladleful at a time. This slow process helps the rice release its starches and develop a creamy consistency.
- Stir Frequently: Stir the risotto frequently, especially after each addition of broth..
- Season and Taste: Season the risotto towards the end of cooking. Keep in mind that the Parmesan cheese will add saltiness, so adjust accordingly.
Linhy says
Wow great recipe! Love it!!!
http://www.LinhyBanh.com