Creative Cooking Italian Recipe

Janelle's Basic Risotto Recipe

Introduction

I made this recipe in my creative cooking class at school. We had to make an Italian recipe. I made risotto because I have heard a lot about it and I wanted to try it out. I love pasta and I wanted to try something like pasta but interestingly different which is what I believed Risotto would be.

TIME

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

Yield: 5 servings

Ingredients


~1 1/2 cups arborio rice

~1 qt chicken stock

~1/2 cup white wine( I substituted apple juice)

~1/2 small onion,chopped (about 1/2 cup)

~3 Tbsp unsalted butter

~1 Tbsp vegetable oil

~1/4 cup grated parmesan cheese ( I recommend more cheese)

~1 Tbsp chopped Italian parsley

~Kosher Salt, a pinch to taste


Equipment

~medium saucepan

~large heavy-bottomed saucepan

~wooden spoon

~ladle

METHOD & STEPS

STEP 1

In a medium saucepan, heat the stock to a simmer, then lower the heat so the stock stays hot.

STEP 2

Chop the onion

STEP 3

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of butter over medium heat. When the butter has melted add the chopped onion. Sautee for 2-3 minutes or until the onion is translucent.

STEP 4

Add the rice to the pot and stir briskly with a wooden spoon so the grains are coated with the oil and melted butter. Saute for another minute. Don't let the rice turn brown.

STEP 5

Add the wine or apple juice and cook while stirring until the liquid is absorbed.

STEP 6

Add a ladle of hot chicken stock and stir until the liquid is fully absorbed.Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

STEP 7

Stir in the remaining 2 Tbsp. butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.

BAKING COMMENTS/ SUBSTITUTIONS

For this recipe, I personally recommend that you serve it right away because it will turn stiff if you keep it too long. Also, I recommend adding more parmesan cheese than the recipe calls for. Adding more cheese enhances the flavor and all around made the recipe taste better. I substituted apple juice for wine in the recipe. I believe there was no taste difference because I have had risotto before and apple juice can be cheaper or easier to obtain. I also found that the recipe takes more than 40 minutes total. The cook time is what really took the longest the prep time was just as fast as it says.