Basic Risotto
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
6 cups
cooking liquid (such as broth, stock, water or combo)
1 ½ tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
risotto rice (such as Arborio or Carnaroli)
- aromatics (such as 1-1 ½ cups chopped onion and/or 2-4 cloves minced garlic)
1 cup
dry white wine
- stir-ins (such as 1 cup cheese(s); fresh chopped herbs, kosher salt and freshly ground Kowalski's Black Peppercorns to taste; cooked vegetables or meats)
Directions
- In a small saucepan, bring cooking liquid to a simmer; keep warm but do not boil.
- In a large saucepan, heat oil over medium heat. Add rice and aromatics; sauté for 5 min.
- Add wine; cook until liquid evaporates.
- Add 2 cups cooking liquid to the rice; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.). If liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly.
- Add another 1 cup liquid; cook, stirring occasionally, until liquid is almost gone again (another 5 min.).
- Continue cooking and adding liquid 1 cup at a time until rice is tender (about 15 min. more).
- Stir in remaining ingredients until cheese is melted and ingredients are evenly heated through; serve immediately while risotto is very hot.
Variations:
- Gorgonzola Pistachio Risotto
- Lemony Chicken and Parmesan Risotto
- Porcini and Mascarpone Risotto
- Butternut Squash Risotto with Pancetta and Fresh Sage
Tasty Tip:
- More or less cooking liquid may be required.
