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Risotto

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Next to a steak … or a salad … or simply on its own with a glass of wine (or a Fresca, if that’s more your poison), there are few things more perfectly simple than Risotto.

Ingredients

  • 2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three)
  • 3 cloves (to 4 Cloves) Garlic
  • ½ whole Large Onion
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 pound Arborio Rice
  • 7 cups (to 8 Cups) Chicken Broth
  • 1 cup (to 1 1/2 Cups) Heavy Cream
  • 1 Tablespoon (to 2 Tablespoons) Chives, Chopped
  • Salt And Pepper, to taste

Preparation

Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

Make it. Make it now. Eat! Enjoy!

4 Comments

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Erin on 3.18.2010

Yes, the heavy cream made is awesome!!!

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vikav on 2.27.2010

Made this for lunch today as a side dish. No kidding, soooo goood! It only took about 30 minutes to cook. I used vegetable oil in place of olive oil and only had to use 5 cups of chicken stock. Absolutely delicious! The whole family loved it, even our super-picky little girl. This recipe is definitely a keeper.

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tlmapkls on 1.9.2010

I saw this recipe and just had to make it, it looked so easy. And all I can say is, where has this been all my life!!! So yummy. Make this, make it tonight!!!

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the7msnranch on 12.13.2009

I had never tasted risotto and was thoroughly intimidated about making it until I saw this recipe on PW’s blog. Then I made it. And I made it again. And again. But only when company was coming for fear I would eat the entire batch myself. To. Die. For.

3 Reviews

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Ambre Forslund on 1.24.2013

Worked well! New favorite comfort food.

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Heather - Kitchen in the Sticks on 6.10.2012

I totally agree with the previous reviewer – I also avoided it out of sheer intimidation, but your step-by-step made it practically idiot-proof. It was delicious, and the hubs was very happy with it as well.

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Mylittlenutmeg on 9.26.2010

I was so intimidated by risotto that it took me years to attempt it. This recipe was so straight-forward and easy to make that I’m no longer scared of risotto. The flavors are so amazing that this is one of my favorite sides and I love that I always have leftovers!!!

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