Introduction
Risotto is a classic Italian dish known for its creamy texture and rich flavors. This recipe combines arborio rice, a type of short-grain rice, with savory low-sodium chicken broth and aromatic ingredients. The addition of freshly grated Parmesan cheese and parsley finishes off this comforting dish, making it perfect for any occasion.
Detailed Ingredients with measures
4 cups low-sodium chicken broth
1 cup arborio rice
1 small sweet onion, finely chopped
2 cloves garlic, minced
½ cup white cooking wine
1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Directions
1. In a saucepan, warm the chicken broth over low heat; keep it simmering throughout the cooking process.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent.
5. Pour in the white cooking wine, stirring constantly until the liquid is fully absorbed by the rice.
6. Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
7. Once the rice reaches the desired consistency, remove the pot from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese until fully incorporated and the risotto is creamy.
8. Season with kosher salt and freshly ground black pepper to taste.
9. Garnish with chopped fresh parsley before serving.
Detailed Directions and Instructions
Warm the Chicken Broth
In a saucepan, warm the chicken broth over low heat; keep it simmering throughout the cooking process.
Cook the Onion
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add Garlic
Add the minced garlic and cook for an additional minute until fragrant.
Toast the Rice
Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent.
Add White Cooking Wine
Pour in the white cooking wine, stirring constantly until the liquid is fully absorbed by the rice.
Add Chicken Broth
Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
Incorporate Parmesan and Butter
Once the rice reaches the desired consistency, remove the pot from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese until fully incorporated and the risotto is creamy.
Season the Risotto
Season with kosher salt and freshly ground black pepper to taste.
Garnish
Garnish with chopped fresh parsley before serving.
Notes
Chicken Broth
Using low-sodium chicken broth helps control the saltiness of the risotto.
Arborio Rice
Arborio rice is essential for achieving the creamy texture characteristic of risotto.
Wine Selection
Choose a good quality white cooking wine that you would enjoy drinking.
Stirring
Frequent stirring is key to releasing the starches from the rice, which creates the creamy consistency.
Serving Suggestions
This risotto can be served as a main dish or as a side, and pairs well with grilled vegetables or a protein of choice.
Cook techniques
Simmering
Simmering the chicken broth over low heat keeps it warm, ensuring a creamy risotto without shocking the rice with cold liquid.
Sautéing
Sauté the onions in olive oil and butter until they are translucent, which builds a flavorful base for the risotto.
Toasting Rice
Toasting the arborio rice enhances its nutty flavor and helps in achieving the desired creamy texture when cooking.
Deglazing
Deglaze the pot with white cooking wine to add acidity and depth of flavor, while also allowing the rice to absorb the liquid fully.
Ladle Technique
Adding warm chicken broth one ladle at a time ensures the rice cooks uniformly and maintains a creamy consistency through constant stirring.
Incorporating Ingredients
Incorporate butter and Parmesan cheese at the end for a rich and creamy finish, enhancing the overall flavor of the risotto.
Garnishing
Garnish with fresh flat-leaf parsley to add color and a fresh, vibrant flavor that complements the creamy dish.
FAQ
Can I substitute the white cooking wine?
Yes, you can use chicken broth or a splash of lemon juice for a non-alcoholic version, though the flavor may differ.
How do I know when the risotto is done?
The risotto is ready when the rice is creamy and al dente, typically after 18-20 minutes of cooking.
Can I make risotto ahead of time?
Risotto is best served immediately but can be made ahead and reheated with a little broth to restore creaminess.
What alternative cheeses can be used instead of Parmesan?
You can use Pecorino Romano or Grana Padano for similar flavors, or even a blend of your favorite cheeses.
Can I add vegetables or proteins to this risotto?
Yes, vegetables like peas or asparagus and proteins like chicken or shrimp can be added for extra flavor and nutrition.
Conclusion
The creamy risotto prepared with low-sodium chicken broth, arborio rice, sweet onion, and garlic is a delightful dish that showcases the rich flavors brought together by white cooking wine and freshly grated Parmesan cheese. Finished with butter and parsley, this risotto serves as a comforting main course or a delectable side dish, highlighting the importance of patience and technique in achieving the perfect creamy texture.
Vegetable Risotto
Substitute chicken broth with vegetable broth and add seasonal vegetables like asparagus, peas, or mushrooms for a vibrant, hearty meal.
Seafood Risotto
Incorporate shrimp, scallops, or other seafood during the final stages of cooking for a luxurious twist on traditional risotto.
Pesto Risotto
Stir in fresh basil pesto at the end of the cooking process for a burst of flavor and color.
Spinach and Ricotta Risotto
Mix in fresh spinach and dollops of ricotta cheese just before serving for added creaminess and nutrition.
Herbed Mushroom Risotto
Sauté assorted mushrooms with thyme and rosemary, then fold them into the risotto for an earthy taste.
Butternut Squash Risotto
Puree roasted butternut squash and stir it into the risotto for a sweet, creamy texture that’s perfect for autumn.
Truffle Risotto
Finish the risotto with a drizzle of truffle oil for an indulgent and aromatic dish that elevates any dinner.
