Basic Italian risotto recipe Share this recipe on Facebook
A basic risotto recipe, to be served as a complete meal or together with chicken or beef. The rice is very important in this recipe so make sure you use good quality Italian risotto rice.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4
2 cups Italian risotto rice
2 Tbsp olive oil
1 Tbsp unsalted butter
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
1 cup white wine
4 - 6 cups chicken or vegetable stock (use as much as needed)
Salt and black pepper to taste
1 Tbsp butter
1 cup grated Parmesan cheese
In a frying pan over medium high heat add the olive oil and butter and heat. Add the onion and cook until soft and transluscent, for about 6 to 8 minutes. Add the garlic, carrot and celery and cook for 2 to 3 minutes, stirring constantly. Add the risotto rice and cook for 3 to 4 minutes more, stirring constantly, until lightly brown.
Add the wine and continue cooking and stirring until all the liquid evaporates. Continue adding the chicken or vegetable stock, about a cup at a time, stirring continuously. Repeat until the risotto is ready (check the instructions on the package for the cooking time - you should not overcook the risotto - it should be al dente). Taste and adjust with salt and black pepper to taste.
When the risotto is finished, remove from the heat and add the extra butter. Stir well until the butter dissolves, Finally, add the grated Parmesan cheese and stir well.
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Back to the Basic Italian risotto recipe