Basic Risotto Recipe And Technique
Ingredients: 1 cup Arborio rice, 3 cups chicken stock, 1/2 onion, 1/2 cup dry white wine, 1/3 cup Romano cheese, 3 tbsp butter, 1/4+ cup cream, salt.
1
Prep ingredients and preheat a heavy pot on medium. Heat chicken stock in a separate pot.
2
Sauté onions in melted butter until they are soft
3
Once the onions are soft, add the Arborio rice and stir well. Toast the rice and stir in the butter for 3 minutes.
4
After the rice has toasted, add a 1/2 cup of dry white wine. Stir it well and cook until all of the wine has been absorbed.
5
The rice has completely absorbed the wine, so we can start adding our hot chicken stock. About 3/4 of a cup at a time. Stir and maintain a low bubble.
6
Continue to cook the rice, occasionally stir, and add more chicken stock for 3-4 times. The rice will be tender and creamy.
7
Chicken stock addition #2...
8
Chicken stock addition #3... the rice is puffing up and getting tender.
9
The last ladle of chicken stock. Give it a taste to check seasoning and add salt as needed. Stir and cook until the rice is tender.
10
Add some heavy cream
11
Add shredded cheese. Stir. Serve.
12
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