Recipe for risotto
It has always been a challenge for me to get my risotto just right. Either the rice becomes too soft and overcooked, the risotto is a bit too thin, or the taste is just not QUITE perfect.
It is said that a risotto can be made in half an hour or less – I have yet to achieve this! This time it took me 35 minutes before I could serve my risotto, so I’m not far off – it will happen one day ?
Basic Recipe
A basic risotto is made with risotto rice (of course), a good white wine, butter, lemon, shallots, garlic, olive oil, plenty of Parmesan, and stock/broth. If you’re unsure about the difference between stock and broth, you can learn more here.
Variations of Risotto
Moreover, risotto can be varied endlessly and flavored with whatever you like.
For example, you can make risotto with shrimp or with langoustines (which by the way are in season right now!). You can also try making it with both seafood and truffles or with mushrooms – yes, you can even make it with celeriac!
How about a dark luxury variant where the white wine is replaced with Amarone?
In this recipe, I made a very basic risotto with white wine and also added a bit of saffron water along with the stock. Saffron water might sound a little fancy-pancy, but it’s actually just saffron that has been soaked in some lukewarm water.
Stirring, Stirring, and More Stirring
A large part of making the perfect risotto lies in the constant stirring. Therefore, when you make risotto, everything must be prepared in advance because once the music starts playing, you need to be CONSTANTLY over your risotto.
And when does the “music” start playing? It starts from the moment the rice is warmed through, and the onions are added. From here, you need to stir, stir, and stir again – until the risotto is done. The constant stirring keeps the risotto moving so it doesn’t burn, but it also helps release the starch from the rice, which contributes to the creaminess of the dish.
So you see, you will be quite busy most of the time.
Serving Suggestions
Risotto can be served as a dish on its own or as a side – this time I did the latter and served it with fantastic confit de canard sous vide. The two paired wonderfully together.
Also, try serving it with fish or vegetables!
Ingredients
- 20 gram Butter
- 160 gram Risotto Rice
- 100 gram White Wine
- 30 gram Parmesan
- 1 Lemon organic
- Shallots amount to taste – usually one
- 1 clove Garlic
- 30 gram Olive Oil
- 50 gram Chicken Stock
- 50 gram Water lukewarm
- 1 pinch Saffron
Instructions
- Weigh and prepare all the ingredients in advance: Put the saffron in the half deciliter of lukewarm water and let it steep.
- Finely chop the onion and garlic.
- Grate the lemon zest into a small bowl.
- Squeeze the lemon juice into another small bowl.
- Grate the Parmesan.
- Place a sauté pan/pot on the stove and turn it on. You can also use a regular pot or pan.
- Add the butter to the pot.
- Next, add the rice and shake the pan a bit. The rice needs to be toasted well, but without taking color. Toasting the rice “seals” each grain, giving it a good bite.
- Let the rice heat through. You can check if it’s heated by holding your fingers (with the back of your hand facing down) over the rice.
- Add the onion and garlic to the pot. From now on, you need to stir constantly.
- Let everything warm up well, but remember, it’s crucial that neither the rice nor the onion takes on color. It should just warm up thoroughly. If it takes on color, the dish will get a “fried” taste, which is not what we’re aiming for in a risotto.
- Add the white wine.
- Let the white wine cook down completely while continuing to stir.
- Now add the stock and saffron water to the pot—both a little at a time. Continue stirring while the stock and saffron water cook down. If it dries out, add a bit more and let it cook down as well. Continue this process until the rice is tender.
- Add the Parmesan to the pot and stir.
- Season your risotto with salt and lemon zest and juice. It’s important to add salt only after tasting with the Parmesan, as the cheese itself contributes quite a bit of salt to the dish.
- The risotto is now ready to serve! Optionally, grate extra Parmesan over each serving with a sprig of fresh basil on top.
