Best 3 Classic Risotto Plus Tips For Perfect Risotto Recipes

Risotto, a delectable Italian dish made from rice, broth, and various other ingredients, is a culinary experience that tantalizes the taste buds. This creamy and flavorful dish holds a special place in the world of gastronomy, captivating food enthusiasts with its versatility and ability to showcase a wide range of flavors.

In this article, we present a collection of risotto recipes that cater to diverse preferences and skill levels. From the classic risotto alla Milanese, featuring the vibrant saffron and the richness of bone marrow, to the aromatic mushroom risotto, brimming with earthy flavors, these recipes offer a journey through the culinary landscapes of Italy.

For those seeking a vegetarian delight, the roasted butternut squash risotto is a symphony of sweet and savory flavors, while the seafood risotto celebrates the bounty of the sea with its medley of succulent shrimp, mussels, and calamari.

We also provide a comprehensive guide to achieving the perfect risotto, ensuring that every grain is cooked to al dente perfection and the dish exudes a creamy consistency. With tips on selecting the right rice, mastering the toasting technique, and incorporating flavorful ingredients, this guide empowers home cooks to create restaurant-quality risotto in their own kitchens.

Let's cook with our recipes!

THE BEST RISOTTO

The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
Add the white wine and cook until the wine has evaporated, stirring occasionally.
Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
Top with parsley, Parmesan, salt, and pepper.
Enjoy!

CLASSIC RISOTTO RECIPE

Classic Risotto Recipe image

Here's how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Provided by Sonja Overhiser

Categories Side or main

Time 30m

Number Of Ingredients 12

Ingredients

1/2 cup minced sweet onion
2 cloves garlic, minced
1 quart vegetable broth or chicken broth
Kosher salt
2 tablespoons salted butter
2 tablespoons extra-virgin olive oil
2 cups dry white arborio rice
1 cup dry white wine, such as Pinot Grigio or Chardonnay*
1 cup shredded Parmesan cheese, plus more for garnish
Zest from ½ lemon
2 teaspoons finely chopped fresh thyme (optional but recommended)
Freshly ground black pepper

Steps:

Prepare the onion and garlic and noted above.
Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more. (You'll have some broth left over: save it for reheating leftovers.)
Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top.
Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Nutrition Facts : Calories 491 calories, Sugar 3.3 g, Sodium 1247.9 mg, Fat 18.9 g, SaturatedFat 8.2 g, TransFat 0.2 g, Carbohydrate 55.1 g, Fiber 2.2 g, Protein 14.5 g, Cholesterol 29.7 mg

Tips for Perfect Risotto:

Use the right rice: Arborio, Carnaroli, or Vialone Nano are the best choices for risotto.
Toast the rice before adding liquid: This helps to develop the rice's flavor and prevent it from becoming mushy.
Add the liquid gradually: Stir the rice constantly and add the liquid in small increments, allowing each addition to be absorbed before adding the next.
Use a flavorful broth: Chicken, vegetable, or seafood broth all work well for risotto. You can also use a combination of broths.
Season the risotto to taste: Salt, pepper, and Parmesan cheese are the classic seasonings for risotto, but you can also add other herbs and spices to taste.
Let the risotto rest before serving: This allows the flavors to meld and the risotto to thicken slightly.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With a little practice, you can master the art of making perfect risotto at home. So next time you're looking for a new and exciting dish to try, give risotto a try!