Last year, Justin and I attended a free technique class at Williams-Sonoma for risotto. Little did I know I would come away with a love for risotto and the process both. It was so much fun to watch and experience, and was a great way to show a food that is notoriously daunting isn’t all that hard after all! Plus…free food always tastes better!
Even though you have to watch it carefully, this risotto is so creamy that it makes it worth it. It can be a side dish, or you can pack it with vegetables and other good things to make it a complete meal. The possibilities are endless. I can’t wait to share my favorite local-mix-in variations with you.
Although Arborio rice is kind of pricey, here’s the deal: it only takes 1/4 C. per person per serving, so it goes a long way. It grows. Trust me. Our first time we made it, we had a Dutch oven full of it once it was cooked, and I had to eat it for lunch at work for a week. Risotto is also something that I seem to always have the ingredients on hand in the pantry (is anyone else a chicken stock hoarder?), so it actually comes together quicker than you think! I also love salting it at the end. It gives the rice a nice bite.
Have you made risotto? Is it on regular rotation? What are your favorite mix-ins and variations?
xx Hillary
Basic Risotto
Ingredients
- 1/2 C. Arborio rice
- 2 T. dry white wine
- 2 T. butter
- 1/4 yellow onion finely diced
- 2/3 carton of chicken stock/broth
- 1/4 C. grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Warm chicken stock on low heat in a small saucepan.
- In a bigger saucepan, melt butter on medium-low heat.
- Sauté onions in butter until translucent.
- Add in rice and wine, coating until all rice grains look opaque on the outside edges with a white dot in the middle.
- Ladle in first scoop of broth.
- Stir until broth is nearly absorbed.
- Continue to ladle one scoop of broth at a time, stirring and waiting until it is absorbed before adding another.
- When rice is tender (broth should be nearly gone), stir in a healthy handful of Parmesan cheese. (You can even add a pat of butter here :))
- Salt and pepper to taste and enJOY!
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I don’t think I’ve actually ever made risotto before so this is really helpful! It’s good to know that a little goes a long way – that’s always a plus. Thanks for sharing!
Definitely, Sarah! I promise it’s not as difficult as they make it seem! 🙂
I’m Italian — risotto is in my blood. That is an Italian’s comfort food. Thank you for sharing.
I hope my recipe matched up to your expectations!
This recipe is definitely a great foundation for risotto. I love making it in the fall and winter because it’s so filling and, like you said, you can add so many different vegetables. I love that you added white wine too, it adds such a nice clean flavor!
I agree about the wine…plus, everyone can use some wine in their cooking 😉
We love risotto and your basic preparation looks perfectly delicious!
We do too!!
perfect basic recipe!!
Thanks!
Just bought the rice and ingredients for your Risotto for our end of the world party tonight and the Broncos game! Ha ha
baller! thanks, good luck! 🙂
What a beautiful risotto. It looks like it’s cooked perfectly.
I’m obsessed with risotto. So creamy, comforting, and delicious for Fall. it doesn’t need to be dressed up or fancy, a basic risotto is just perfection.
SAME! I’ve been taking leftovers for lunch!
risotto is one tricky dish, but judging by the looks of your dish…looks like you have nailed it. Atta girl!
Thanks, Noor! I tried! 🙂
Risotto is so tricky to get right, thats why I like the simplicity of this recipe, might just give it a try.
Good luck!
Risotto is everything to me! I can eat it at every meal dressed up in different flavors !Yum!
I wish I had enough on hand to keep it around like that!!
I’ve always meant to check out one of their classes! Glad to see it is worth it! I need to try this dish soon!
Yeah! I thought it was very informative. I think they do one every month!
I love making risotto! It’s so comforting and soothing to me. I love with with sweet corn and seared scallops.
Scallops and corn sounds like a great idea!
Perfect! I love the use of white wine .. this looks amazing .. I cant wait to try it!!
Risotto is a tricky recipe. There is nowhere to hide unfortunately. Yours looks just perfect!