Risotto Basics

I think the first time I ever made risotto was about three years ago. You know what's weird, I don't think I have actually ever eaten risotto at a restaurant. Every time I've ever had it, I've made it. I believe I first got into it because the main character in a murder mystery novel I was reading made risotto and I thought that sounded pretty cool. Plus that character was british, really into philosophy and she solved murders... so she seemed like she knew what was what. And that's how my love of risotto first began. It was a food obsession of mine for a while, and then life kept going and it had probably been almost 2 years since I'd made it. Until a few months ago; the boyfriend and I have recently gone through a bit of a risotto kick. I think it has mainly come about for a few reasons: creamy cheesy rice is delicious—why would you not want to eat that all the time, its super easy to make, it's a very easy dish to make vegetarian (or pescatarian) and we bought a big container of arborio rice and I really only know how to make two things with arborio rice (risotto and rice pudding). So the risotto food obsession has seen a reoccurrence in my life; and I'm welcoming it back like an old friend. Basic Risotto, makes 2-3 servings. Needed: 1 cup arborio rice (you can use other rices but the texture will not be the same), 2 1/2 cups vegetable stock (or whatever stock you like), 1/2 cup wine (white or red, or use more stock if you don't like/have wine), 1/4 cup chopped onion (any kind), 2-3 tablespoons oil or butter, 1/2 cup shredded cheese (any kind, my favorites for risotto are parmesan or Gruyère but be adventurous!). You can add chopped herbs, pesto or a couple of tablespoons of cream if you like. I usually make some kind of sautéed vegetables to go with it too, whatever is in season or just in your refrigerator is great. In a deep pot over medium/high heat sauté the chopped onions in the oil until they begin to soften. Add in the dry rice and continue to sauté until the grains begin to look translucent. While you are doing this have another pot over low heat with the stock and wine in it. Begin ladling a big scoop (or two) of the stock mixture into the rice. Stir. Stir. Stir. Once the liquid has mostly absorbed into the rice add another spoonful or two and keep stirring. Taste the risotto once most of the liquid has been added, season with salt and pepper (or whatever you think it needs). Once the rice is done stir in the cheese (and any optional ingredients you want). Serve hot and creamy with a side of anything. xo. Emma

Comments

[Mama Smith @projectlittlesmith]

Ooh risotto is one of my favorites too. It's so adaptable and comforting. Your's looks yummy! I recently posted a beet risotto on my blog which is also tasty and colorful... I'll post the link in case you want to give it a try :)

http://projectlittlesmith.blogspot.com/2012/04/beet-risotto.html

[Abby]

I absolutely love rice, and have always wanted to try making risotto, but was too afraid to attempt it. I think I might give it a shot after this post. Thanks for sharing!
Abby
beekneelife.blogspot.com

[Freya]

I've always wanted to try risotto! A friend ordered it in a restaurant once and I sampled it and boy was it delicious! I want a dish to myself! Thanks for the tips!

[Jillian@TheHumbleGourmet]

I adore risotto; like grown-up macaroni and cheese.

I have an incredible Meyer lemon risotto that I make; really bright and light but still creamy and cheesy. So good, especially if you're a fellow risottophile!

http://thehumblegourmet.wordpress.com/2012/01/03/meyer-lemon-risotto-with-butternut-squash-quince-and-apple-soup/

[Erin]

As a vegetarian, I agree it's so versatile! I really enjoy making this summer risotto recipe I found. The cherry tomatoes and pearl onions just pop in you mouth. So good! xo

http://www.insidethebirdcage.com

[Amy]

I've been making risotto this way for years now and it's delicious! A nice squeeze of lemon and chopped chives add such a brightness!

xoxo,
mon amy

[The slow pace]

It's been a while since I prepared risotto! I'll have to change that!

[loulou]

And the only time I have ever had risotto was in a restaurant. But your post here makes me want to try to make it at home! It is sooo delicious .. love the stuff.

loulou

[Megan]

I know exactly what book and what scene you are talking about! Isabel Dalhousie (well, Alexander McCall Smith) makes everything sound great!

[LARY@ Inspiration Nook]

This looks amazing. I will have to make it soon. The best one I've ever had was a red wine risotto. I still dream about it.

[Foodloveandhappiness]

I love risotto, make it all the time! This weekend I made a risotto with tomato and basil :)

[eeny]

i love love love risotto. It's great with about anything. Asparagus and shrimp is my favorite though.

[Darlene]

My favorite is butternut squash risotto! Incredible stuff!

[Chrissa - a tad bit creative]

Thanks for this recipe, Emma! I've never made risotto before but actually bought some at the supermarket the other day with the intention to make it! So I look forward to giving this a go :)

[Rachel]

Risotto is my absolute favorite. If i see it on the menu at a restaurant, I have to get it every time. I've only made it once at home and I was just winging it and it was absolutely the best cheesy dream of a meal I have ever had. I could never recreate it. But I'm willing to try it again. Thanks for the tips.

Vintagehoneybee.blogspot.com

[GRACE]

YUM! Although, I don't have the talent to make this perfectly ... it's so so yummy. Risotto is a definite favorite of mine and this looks delish.

grace
http://herumbrella.com
*I'm having one of my first giveaways!

[Kymberly]

But what was the book!

[Toni]

I absolutely love Risotto and always like finding and trying out alternatives to my recipe. So will definitely give yours a go soon. It looks divine :)
I add some finely chopped celery to my onions and sometimes replace the wine with dry vermouth for a slightly sweeter taste.
Absolutely favorite risotto at our house is: spinach and creamy goats cheese risotto.
Toni x

[Claudia]

Hi, Emma, I don't know if you can find it in US, but I suggest you to make risotto with "carnaroli": it's another kind of rice and here in Italy it's used to make risotto because it's a rice that stays firm when cooked and the results are great! For different recipes we use other types, like "arborio", "parboiled" (for rice salad), "basmati" (for Oriental recipes), "Roma" (If I'm right it's used for soups...) and others.
But "carnaroli" it's the best for risotto, listen to me, baby :D
Claudia

[ralizabeth]

sounds and looks delicious! i've been looking for new things to try.

[stephanie kelley]

This looks so delicious Emma!! I can't wait to make it :)

Steph at http://mycreativebrightside.blogspot.com

[Emma]

Oh cool—I've never used carnaroli before. I will have to look for that! Thanks for the tip. :)

[Emma]

It was a Sunday Philosophy Club novel, Alexander McCall Smith. Love all his books!

[kelsey]

Yummy! I've always wanted to try risotto....my new goal is to try it this summer! Thanks for the recipe Emma!

[Bridget]

I just made this -literally 5 minutes ago. I almost had to lie down on the floor it is so good! NOM NOM NOM! Thank you for sharing this recipe, will definitely make this again and again!