So you want to make a risotto, but everyone told you it's difficult. This just in: It's not! Making a delicious, crowd pleasing risotto is a snap and I'll have you making one just in time for the fall! It's simple, but it will have you standing in one place for about 30 minutes, so chill, put on a good pod cast and let's make a risotto! Oh and make sure you get a good wine to use in your risotto, because there will definitely be enough for you to have a glass while you're stirring your creamy meal.
4 cups of Stock (Chicken or vegetable works best)
1 tablespoon olive oil
3 tablespoons butter (or olive oil if vegan)
1 medium onion chopped
3-4 cloves of garlic, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (or ⅛ cup of white wine vinegar or apple cider vinegar)
1/4 cup grated Parmesan cheese (If vegan, leave out)
1 tablespoon Italian parsley, chopped
Salt & pepper to taste
Heat the stock; bring it to a boil, then lower it to a simmer. You want to have hot stock when making your risotto.
In a large pot, heat the olive oil on medium heat. Melt one tablespoon of the butter (or use two tablespoons of olive oil).
Add chopped onions & sautee until translucent (about 3-4 minutes).
Add your arborio rice & garlic. Sautee the rice in the onions until it is also slightly translucent. Don’t allow the rice to brown, but it will have a toasty aroma.
Add the wine or the vinegar & simmer until the liquid is fully absorbed (also, refill your own wine glass :) )
Add a cup of hot stock & mix continually until the liquid is mostly absorbed.
Continue adding stock & mixing the rice until it absorbs the liquid & begins to form a creamy sauce. This is usually a 20-25 minute process.
Check to see if the rice is done (it should not be crunchy, but it should still be firm, almost like al dente pasta!)
Remove from heat & if using, add parmesan, butter & herbs. Serve immediately.
For vegan umami flavors, add nutritional yeast instead of parmesan or a few teaspoons of umami mushroom powder (you can find mushroom powder at Trader Joes or at a local Asian market).
Add whatever vegetables you wish! I tend to add my vegetables right after the rice. If you are doing this, sautee them for a few minutes before adding to the broth. Try a risotto with mushrooms or pumpkin.