Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Basic Risotto And Several Variations?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Risotto And Several Variations

Recipe Tags: Risotto Recipes

Date Added: December 08, 2009

Ingredients:

1 Cup Arborio Rice uncooked
2 Tablespoons Olive Oil
1 Onion peeled and finely di
1/2 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
2 1/2 Cups Chicken Stock low fat, low sodium, plus 2 teaspoons
2 Tablespoons Unsalted Butter lite
1/4 Cup Parmesan Cheese
2 Tablespoons Heavy Cream to taste
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools

Directions:

1. Pick through the rice to remove any stones or foreign matter, but do not wash it before cooking.

2. Using a large skillet with a heavy bottom, heat the olive oil over low eat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.

3. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.

4. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

5. Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.

6. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice.

7. Constant stirring should be avoided for the same reason).

8. Preheat the chicken stock just to the boiling point, then have it ready at stoveside.

9. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed.

10. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

11. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture).

12. Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

13. After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.

14. Stir to combine all the ingredients and serve immediately.

Comments on Basic Risotto And Several Variations Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Cheese, Sulfites, Onion, Olive Oil allergies.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2024 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer