Once you learn the basics, it can be the basis for delicious dishes where the additions are endless. You can so many things to it, like my Brown Butter Mushroom Sage Risotto or Pumpkin Risotto Stuffed Acorn Squash (pictured below). It is also the dish that keeps on giving because with any leftovers, you can make Risotto Rice Balls (Arancini) The basic recipe always starts the same. Chopped shallots or onion is cooked in oil, then the rice is toasted in the oil. White wine is added and reduced then the warm stock is added. Once the stock is all gone, butter and Parmesan cheese is mixed in. Keeping the stock warm ensures there is no drop in temperature in the rice each time you add it and keeps it cooking. There is no cream in the making of risotto: You do not need to add any cream or milk to make risotto creamy. The creaminess comes from the method of cooking the rice. Stirring while the stock is being absorbed allows the starch from the rice to thicken and make the dish creamy. The best pan for risotto: A wide pan with a lot of surface area because you want room for stirring. This is what develops the starch and thickens the risotto and achieve the creamy texture. Servings: When it comes to servings, a good rule of thumb with risotto is a ratio of 3:1. That would be 3 cups liquid for 1 cup of rice. If you use this rule the risotto will be perfect every time because once all the liquid is absorbed this is the indication that the rice is done. How much salt? The amount of salt depends on how salty your stock is. I recommend adding the salt according to taste at the end of the dish. The Liquid: The stock or broth is a personal choice. If you want to make this risotto vegetarian use vegetable stock. I prefer chicken stock because it adds more flavor. If you’ve tried How to Make Simple Risotto or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
