Risotto Recipe

Name: Risotto Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Onion; 1 teaspoon of Lazy Garlic; 150 ml Dry White Wine; 1.5 litres of Water; 2 Carrots , 2 Onions , 1 Parsnip , 1 tomato , 2 sticks of celery , 1 leek , 1 Potato , 2 spring Onions (For Stock); 1 tablespoon of Veg Bouillon; 350 g Risotto Rice; 25 g Butter; Splash Olive Oil

Cowbridge Kitchen

About This Recipe

There are many way of making Risotto this method is often used in restaurant, a Base Risotto is made in the normal way by cooking off Onions & Garlic in a white wine then adding ladles of Vegetable stock to the pan.

The main difference is that is it left plain and slightly undercooked.

This Base risotto is then cut into portions and can be finished in a pan with other Risotto ingredients to create any type of Risotto you like fast, Bacon and Mushroom Risotto or a Sausage and Beans Risotto. Once the base risotto is made then the rest is easy. ...

History of Risotto
The origins of risotto can be traced back to Northern Italy, particularly the region of Lombardy, where rice cultivation flourished due to the fertile plains and favorable climate.

The dish is believed to have evolved in the late 19th century, although its roots may extend further back to the introduction of rice to Italy by Arab traders in the 8th century.

Initially, rice was used primarily in soups, but as culinary techniques advanced, chefs began to experiment with the grain, leading to the creation of the creamy, rich dish we know today.

The key to risotto lies in the specific type of rice used, such as Arborio, Carnaroli, or Vialone Nano, which possess high starch content that contributes to the dish's signature texture.

Over the years, risotto has transcended its humble beginnings, becoming a staple in Italian cuisine and inspiring countless variations that incorporate local ingredients and flavours, reflecting the diverse culinary traditions of Italy.

Today, risotto is celebrated not only for its comforting qualities but also for its versatility, making it a popular dish in homes and restaurants around the world.

Please read our Ad Policy

Serves: Six

Tricky

Cook in: 1 hour

Prep: 25 min

Equipment:
Shop...

What is Risotto?

Risotto is a classic Italian Rice dish that can be Vegetarian or not depending on what type of Risotto you are making. The Rice is cooked with Onions and Garlic in white wine, then reduced in a Vegetable or Chicken stock until cooked.

You can then add this rice to a pan with other ingredients such as Cheese, Ham, Asparagus or any other tyype of meat and vegetable.

This is one of the most common ways of cooking rice in Italy.

The secret to a great Risotto is in the quality of the stock.

How to make Risotto

Cuisine:Italian

Print Recipe on Desktop

Ingredients Nutrition Cost

1 Onion
1 teaspoon of Lazy Garlic
150 ml Dry White Wine
1.5 litres of Water
2 Carrots , 2 Onions , 1 Parsnip , 1 tomato , 2 sticks of celery , 1 leek , 1 Potato , 2 spring Onions (For Stock)
1 tablespoon of Veg Bouillon
350 g Risotto Rice
25 g Butter
Splash Olive Oil

VegetarianEgg freeNut free

Nutrition:
This is based on a 56g serving

Calories: 190High
Protein: 6g
Fat: 2g
Carbohydrates: 38gHigh
Fiber: 1g
Sugar: 2g

High caloriesHigh Carbs.Low sugar

Cost to make:
£6.69 / $8.47 (Est.)

*Prices may vary.

Cooking Instructions

Without peeling , chop up all the veg and add to a large saucepan .
Mix in the veg bouillon.
Add the water , and bring to the boil.
Simmer for about 25 mins , then drain the vegetable stock into a jug and set aside.
In a medium saucepan , melt the butter & Oil.

Fry off the onions and Garlic in the pan until soft.
Add the wine , and reduce by half.
Add all of the risotto rice.
Add the veg stock to the rice a ladle full at a time and mix in with a wooden spoon.
As the liquid is absorbed by the rice , add another ladle stirring all of the time. Continue doing this until you have added about 2 and a half pints of stock.
When the rice is just off crunchy , remove from the heat and condense into a container and allow to cool.
Keep refrigerated

Please read our Ad Policy

Chefs Tips

Risotto can be made with Vegetable, Chicken or even Fish stock.

Variations

None

Featured Recipes

All recipes | Ingredients | Deserts