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Risotto Recipe:

Risotto Recipe:

What Is Risotto?

One of the most common ways of cooking rice in Italy, it’s a Northern Italian rice dish cooked with stock/broth, stirring regularly until it reaches a creamy consistency. (Source: www.kyleecooks.com)

Is Making Risotto Difficult?

NO! People regularly say to me that risotto is too hard, or too time-consuming and complicated – but see the ingredients below in a picture! It’s just olive oil, butter, onion, garlic, wine, arborio rice, stock, and cheese (and parsley if you want). (Source: www.kyleecooks.com)

What to Do With Leftovers:

Ha!! I usually make a double batch, but 1 batch doesn’t leave me with much left over!! This creamy garlic-parmesan risotto reheats beautifully, so you can pack it to take to work for lunch, or reheat it for a quick side with another meal later in the week. I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.

More Recipes to Love...

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. I love a bit of a challenge in the kitchen, and will in no way turn down a helping of cheesy bread in the name of carbs. I’m no stranger to the kitchen, having worked in restaurants around the country since I started full-time theatre in 2004.

Easy Risotto Recipe

Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered (Source: www.olivemagazine.com)

Ingradients:

Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You can also try different variations to make this a main dish, peas & prosciutto, shrimp and asparagus, chicken and mushroom, saffron & seafood... whatever you desire for the last mix in (cooked meat of course)! Optionally, you can add some tarragon to this and add more broth if you like it "soupy". It's fantastic! Those saying that it takes longer than 20 minutes to cook, that is because your cooking heat is too low and/or your broth is not hot enough (should not be boiling but should be hot and kept over low-medium heat). When you add the broth, it should be boiling when it hits the risotto. It should take about 2 minutes for your broth to be fully absorbed after constant stirring. Hope this helps! Read More (Source: www.allrecipes.com)

www.allrecipes.com)In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is tender but not mushy, the broth is absorbed, and the starches break down resulting in creamy risotto - however long that takes. In my case, it probably took twice as long as the recipe directed, but then I cooked this at moderate heat in order to release the starches slowly. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with. In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by little, cooked and stirred till it's absorbed, then repeating this step, ladle by ladle of broth, until the risotto is tender but not mushy, the broth is absorbed, and the starches break down resulting in creamy risotto - however long that takes. In my case, it probably took twice as long as the recipe directed, but then I cooked this at moderate heat in order to release the starches slowly. The end result was a creamy risotto with great flavor, the perfect complement to the pork piccata I served it with. Read More (Source:

Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto.

Made it exactly according to directions (which I almost never do) and it was excellent. I was pleasantly surprised to end up with such a flavourful risotto without using stock. Using a delicious wine is key; don’t use one you wouldn’t want to drink. And obviously freshly grated parm. I also made the burst tomatoes, but with Sambal Olek in place of the crushed pepper flakes just because. Really tasty!

 

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