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Basic Risotto

December 2, 2015 by Keri 6 Comments

Don’t be intimidated by making risotto – it’s easy! This basic risotto makes a great side dish for any protein you like and also allows for a lot of variation. Adding vegetables and a protein can turn it into a delicious main dish. {Gluten-free}

Basic Risotto**This recipe was originally posted 12/31/13 when my blog was brand new. I’ve been making this basic risotto for years and thought this post deserved to be updated! I left the original writing, but redid the photos as the originals were pretty drab ?. Stay tuned for a fun recipe using up the leftovers!**

Basic Creamy Risotto

Whenever I go to Italian restaurants I always seem to search for risotto on the menu. I feel as though you can tell it’s a good, traditional Italian restaurant if they serve risotto.  Now, I don’t have an Italian bone in my body, but I like to think I know a lot when it comes to eating Italian food! There’s a lot more to the delicious cuisine than pasta, and don’t get me wrong I love my pasta, but I rarely order it out. I make pasta all the time at home – boxed and homemade, so when I go out (especially for Italian) I always look for something different.

I think a lot of us think that risotto is one of those “restaurant only” dishes, but I’m here to show you it’s not! I love ordering it out, but I also love making it at home too. It’s a lot easier than you may think, and all you need is a few simple ingredients and some patience.

RisottoIf you aren’t familiar with risotto, it’s basically a method for cooking a starchy, short grain rice, such as Arborio. You start with some aromatics, toast the rice, and then add in liquid and frequently stir to create a lovely, creamy consistency. It’s truly an elegant dish that once you get the hang of, is fun and simple to make!

I’m sharing with you my basic risotto recipe that will make a great side dish to any meal, but can also be dressed up to something a little more special. I’ve included my favorite variations, but don’t be afraid to get creative and come up with your own! Risotto is a great dish to experiment with different flavors, and it’s versatile in that it can either be a side to a piece of chicken or fish, or a delicious entree. Leftovers can also be repurposed into wonderfully crisp risotto cakes for topping a salad or serving as an appetizer – stay tuned for that recipe in a later post!

Do you love risotto as much as I do? Is it something you only order in restaurants, or do you make it at home?

Creamy Risotto

 


Basic Risotto
2015-12-03 06:09:23
Serves 6
Don't be intimidated by making risotto - it's easy! This basic risotto makes a great side dish for any protein you like and also allows for a lot of variation. Adding vegetables and a protein can turn it into a delicious main dish.
Save Recipe
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 4-6 Cups Chicken Stock
  2. 1 Tablespoon Olive Oil
  3. 1 Tablespoon Butter
  4. 1 Medium Onion, finely chopped
  5. Salt and Pepper
  6. 1 ½ Cups Arborio Rice
  7. ½ Cup Dry White Wine, such as Pinot Grigio or Chardonnay
  8. ½ Cup Freshly Grated Parmesan Cheese, plus more for serving
  9. Fresh Parsley, finely chopped for garnish
Instructions
  1. In a medium saucepan, bring the chicken stock to a low simmer.
  2. In a large skillet heat the olive oil and butter over medium-high heat and add the onion. Cook the onion until soft and translucent; season with salt and pepper. Add the rice, stir to coat, and cook for 1-2 minutes in order to toast the grains of rice.
  3. Pour in the wine and stir; allow the liquid to absorb, 1-2 minutes. Slowly add the chicken broth a ladle full at a time making sure each addition is fully absorbed before adding the next. Stir frequently until the rice has plumped and is creamy, 20-25 minutes (you may not have used all of the broth).
  4. Remove the risotto from the heat and stir in the Parmesan cheese and season with more salt and pepper. Place in serving bowls and top with more cheese and fresh parsley.
**Try these fun variations!**
Lemon-Dill Risotto
  1. Cut back the wine to ¼ and add the juice of one lemon. Once the risotto is cooked add 2 tablespoons of fresh dill and the zest and juice of another lemon.
Spring Lemon and Herb Risotto
  1. In place of the wine, use the juice of two lemons. Once the risotto is cooked through add ½ cup of mascarpone cheese and a ¼ cup of assorted chopped herbs
Saffron Risotto
  1. Add a pinch of saffron to the broth as it heats up – the broth will be a beautiful yellow-orange color and give the risotto a nice floral flavor. This variation pairs very nicely with seafood.
Chicken and Sun-Dried Tomato Risotto
  1. Follow basic risotto recipe. After removing the cooked risotto from the heat, stir in ½ cup of drained, oil-packed sun-dried tomatoes and top each serving with grilled chicken breast slices.
Shrimp Risotto
  1. Use seafood stock in place of chicken stock. Before adding the wine, stir in 2 tablespoons of tomato paste. After removing the cooked risotto from the heat, stir in ½ pound of medium cooked shrimp and the juice of one lemon. Add in a teaspoon of freshly chopped tarragon and mix well.
Fashionable Foods https://fashionablefoods.com/

You May Also Enjoy:

  • Baked Butternut Squash Risotto
    Baked Butternut Squash Risotto
  • Roasted Red Beet Salad
    Roasted Red Beet Salad
  • Southwest Brown Rice Salad
    Southwest Brown Rice Salad

Filed Under: Comfort Food, Dinner, Gluten-Free, Holiday, Sides

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Lovely comments

  1. Ali says

    December 3, 2015 at 7:42 pm

    I love the first line of your post because I’ve always been too intimidated to try making risotto, but I love to order it as a treat when I’m dining out. I’ve been gaining confidence in the kitchen lately with trying things that are outside of my comfort zone, so I’m going to give it a try! Thanks for sharing the basic version of this recipe, but I love that you added variations at the end 🙂
    Ali recently posted…Taking Workout Wear to the StreetsMy Profile

    Reply
    • identiconKeri says

      December 4, 2015 at 6:41 am

      It’s so funny – the first time I heard about risotto (when I first started cooking way back when) I was so eager to taste it, but it wasn’t a “thing” yet so the restaurants I went to didn’t have it on the menu. I decided I’d try making it and was SO nervous because cookbooks and TV chefs made it sound like such a difficult thing. NOT the case! You’ll have no problem, I’m sure of it 🙂 Oh, and wait until you see what I’m doing with the leftovers! 😉

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    December 3, 2015 at 9:38 pm

    I also look for risotto too when I go out for dinner! I’ve never made my own though, so that has got to change after seeing this recipe. I love how easy this is to prepare, Keri!
    Gayle @ Pumpkin ‘N Spice recently posted…30 Minute Thursday: One Pan Chicken Fettuccine AlfredoMy Profile

    Reply
    • identiconKeri says

      December 4, 2015 at 6:42 am

      I always get so excited when I see it on a menu! Once you start making it at home, you won’t be able to stop – I find myself craving it! Thanks, Gayle 🙂

      Reply
  3. Rachelle @ Beer Girl Cooks says

    December 4, 2015 at 10:40 pm

    Risotto is so totally easy and delicious! I have zero Italian bones in my body – I’m all Irish and potatoes over here. Your basic risotto works for me! 🙂
    Rachelle @ Beer Girl Cooks recently posted…Chocolate and Candy Cane Homemade MarshmallowsMy Profile

    Reply
    • identiconKeri says

      December 6, 2015 at 7:00 pm

      Thanks Rachelle!

      Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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