Risotto - Basic Recipe topcook.tomathouse.com
Ingredients:
- 2 tbsp. arborio rice
- 1 medium yellow onion
- 4 tbsp butter (55 g)
- 5 cups chicken broth (or more), homemade or store-bought
- 3/4 tbsp. grated parmesan
Preparation:
- Fry rice with onions:
Peel the onion and chop finely.
In a 4-5 liter saucepan, melt the butter over medium heat, stirring constantly.
Add the onion and cook, stirring constantly, until soft and translucent. Reduce the heat if the onion starts to brown.
Meanwhile, transfer the chicken broth to a separate saucepan, place over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain a gentle simmer while you cook the risotto.
Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as needed if the rice starts to darken, otherwise it will become bitter.
- Adding liquid to rice:
Using a ladle, scoop up about 1/2-3/4 cup of broth. Pour it into the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will resemble soup.
As the rice begins to cook, stir it constantly, making sure it doesn't stick to the bottom of the pan. Small bubbles should appear on the surface of the liquid from time to time. If the risotto is boiling too vigorously, reduce the heat to medium-low.
When most of the liquid has been absorbed into the rice and the rice looks a little dry, add another ladle of broth to the pan and stir continuously.
- Determining the cooking time of risotto:
Continue adding broth 1/2 to 3/4 cup at a time and stirring the rice until you've used most of the broth (this will likely take about 20 minutes). Now it's time to check the risotto's doneness. Scoop up a grain of rice with a spoon and bite into it—it should be soft but not mushy. If the rice is still dense and starchy, you need to add more broth and continue cooking.
- If you run out of chicken broth and the rice is still not done, don't worry. Due to variations in stovetop models and temperature settings, you may need more liquid than the recipe calls for. Simply reheat another 1-2 cups of chicken broth. If you run out of broth, simply use hot water.
When the rice is tender and the risotto is creamy, almost like thick oatmeal, the dish is ready.
Serving risotto:
Add salt and black pepper to the risotto, about 1/4 teaspoon each, and taste. Stir.
Add grated Parmesan and mix well.
Serve the risotto immediately in warm bowls, garnished with extra grated Parmesan cheese.
Risotto with tomatoes and basil
Take 4 plum tomatoes, trim and discard the tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves to make about 1 cup. Pour 2 tablespoons of olive oil into a frying pan and heat over medium heat. Hold your palm 2 cm from the pan if you feel the heat, add the tomatoes and sprinkle them with salt and black pepper. Stir for 3-4 minutes, until they soften. Set the fried tomatoes aside, and when the risotto is ready, add them along with the basil to the hot risotto. Stir to distribute evenly; taste and add more salt if needed. Serve immediately with additional Parmesan cheese on the side.Risotto with spinach and garlic
Peel and finely chop 3 large garlic cloves, then place them on a piece of waxed paper. Rinse half a bunch of spinach leaves and shake off excess water. Trim the stems, place the leaves in a bunch, and cut them into thin strips, then cut them crosswise into small pieces. Pour 2 tablespoons of olive oil into a skillet and heat over medium heat. Hold the palm of your hand 2 cm from the pan; if it feels hot, add the garlic to the oil and stir for about a minute. Reduce the heat to low and add the spinach. Press the spinach down with a spatula, season it lightly with salt and pepper, and then turn it over with a spatula. The spinach will wilt almost immediately. Remove the skillet from the heat, cover, and when the risotto is ready, stir in the spinach and garlic. Serve immediately with extra Parmesan cheese on the side.
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