We know. Most people don’t like cooking risotto because there are so many variables: Which type of risotto? Should you toast the risotto? How much liquid to use? Should the liquid be hot? We would like to break it down for you so that it’s easy and approachable to make.
What Type of Risotto?
Italians have many types of risotto. Within each type, there are also different sizes: Fino or Superfino. It’s enough to make your head spin, but here in the States, we usually have two types: Arborio (short grain) and Carnoroli (long grain). It’s all about preference. We use Arborio because we prefer the short grain risotto.
You may have read in recipe books to have your chicken stock hot, then add the hot liquid to the risotto one cup at a time. I’m here to tell you there isn’t much of a difference. If you like cleaning two pots and have the time to warm your chicken stock, feel free to go about it. If you’re like me, I don’t have the time, so I’ll take my chicken stock straight from the fridge into my risotto pot. Less time and less to clean up.
To Toast or Not To Toast
Toasting risotto is a personal preference as well. When you toast the risotto, there is a nutty flavor that comes out of the dish. When you don’t toast the risotto, there seems to be a slight more creaminess that occurs. So, take your pick – nuttiness or creaminess. Personally, I prefer the nuttiness. It’s still creamy and you get that flavor that brings another element to the risotto.
Pot or Pan?
We use a small pot. Simply because the pot will cook the risotto more evenly.
Basic Risotto Recipe
Basic Risotto Recipe
- 2 tblsp extra virgin olive oil
- 1.5 cups risotto
- ½ yellow or white onion
- 1 cup white wine
- 4 cups chicken stock
- 2 tblsp butter
- 3 oz parmesan cheese
- Salt to taste
1. Heat the olive oil in a small pot. Once the olive oil is hot (not burning) add the onions and risotto. Stir for 2 minutes until golden brown.
2. Add the white wine. Reduce.
3. Add the chicken stock. Stir gently for 10-15 minutes or until reduced.
3. Add the butter and parmesan. Stir. Add salt to taste. 4. Enjoy!