Before getting into how to make risotto. Which category do YOU fall in? I think there are two groups of people when it comes to risotto. Those that aren’t bothered much about it and can’t see how a plate of plain carbs (in most recipes) makes for a filling and perfectly delicious meal. And then there are those that cannot wait to dip their spoons to enjoy scoop after scoop of creamy al dente risotto.
And for that second group, I know some of you might find it a tidbit intimidating to dare to cook risotto at home. But it is truly much simpler than you can imagine. Trust me and follow these simple steps below to know how to make risotto like a pro and be on your way to making arancini which is every risotto lover’s dream.
Ingredients and how to make risotto
Regardless of the risotto recipe you choose, there are basics that you need to master. And the first is to know which ingredient to use.
Rice
Start off by choosing the rice because they are not all made equal. What you need for risotto is a grain that’s short-medium size with high starch content.
Which rice is the best for making risotto? Your first choice should be carnaroli rice which is higher in starch and in most cases, results in a creamier risotto. Of course, there are other tips you can use to increase the creaminess which we will get to further down. While we all wish to use the best ingredients, they may not always be available in stores, so your next best bet would be arborio rice which also results in a good quality risotto dish.
Oil
Opt for extra virgin olive oil. As a personal preference, I do not use sunflower or other oils when making risotto.
Stock
This will vary depending on the recipe you are making. But in most cases, you will end up using some kind of stock whether vegetable, fish, or beef-based. Whatever you use, make sure it is hot and set to simmer while the rice cooks to ensure the temperature is the same as the rice.
Onions
In all the times I have made risotto, there is nothing more unpleasant than running into a large piece of onion- even worse is one that was not well sauteed prior to adding the stock. So do yourself this favour dear reader…
Very very finely chop the onions to a size so small that they practically melt into the creaminess of the risotto with the only trace of their presence being the flavour.
Wine. To drink?
What wine do I use to cook? Choose a crisp, dry white wine. You don’t need to splurge on it, a moderately priced white wine should work just fine.
Which one? Try Chardonnay or Pinot Grigio. But you could also use any other affordable dry white wine.
When do I add in the wine? Add it to the toasted rice and wait until the wine evaporates before adding the stock. If you’re making risotto with saffron, stir the saffron into the wine before pouring it onto the rice.
Do I need to toast the rice before adding the stock?
After the onions are translucent, toss in the unwashed rice to toast on low heat. Why? Because it adds a nutty flavour, and the scent of toasted rice is like nothing else! However, as intoxicating as the scent is, don’t get carried away and let the rice/onions start to brown before adding in a splash of wine for an even more complex flavour.
Simmer or boil and stir?
And just when you think the rice couldn’t get better it does. While it matured in flavour as it boiled away soaking up all those flavours from the sweet onions, nutty rice, wine and veggie-packed stock.
The only thing that could mess this baby up now is if you forget to stir, leading to a sticky situation. So have patience and devotedly ‘stick by your pan’ like the loving cook you are. Stir it ever so lovingly and gently so that you do not break apart the softening rice grains.
Help!!! My risotto got stuck! Sometimes the rice is still salvageable, here’s what to do. Take the pan off the fire and pour a ladleful of stock evenly over the rice. Let that sit for a minute or two then use a flat spatula to scoop the rice from the bottom- gently making sure not to mash the rice.
Tips for a creamy risotto
If it is a creamy risotto you are after, then I have some tips that will come in handy without causing too much trouble to your arteries and hips.
Rice
Here’s the first ‘secret’ tip, and that is: Use carnaroli rice and do not wash the rice before cooking. Because, unlike other rice recipes, you need the starch from the rice to create that creaminess.
Rind? Really?
Yes, really! Add Parmesan/Parmigiano Reggiano rind to your rice as it cooks. Then scrape off the excess cheese onto the risotto right before it’s ready, then toss the rest. Stir and move on to ‘secret tip’ number 3 which is…
More cheese and a knob of butter
Take the pan off the fire once the rice is ready and finish with a knob or two of unsalted butter and a loving heap of Parmigiano Reggiano or parmesan.
And now you know how to make risotto and should soon be well on your way to experimenting with all sorts of ingredients. Dare to try?
Start with this easy risotto with asparagus.
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Basic Creamy Risotto with Saffron
(+10 rating, 2 votes)
Loading...Here's how to make a creamy basic risotto, with minimal ingredients but just as delicious with a memorable flavor.
Ingredients
- 1 sachet of saffron (0.1g) (if making a plain risotto, you do not need this)
- 80ml dry white wine
- 5 tablespoons olive oil
- 1 1/2 tablespoons finely diced brown onion
- 210g Carnaroli rice
- 1.2 Litres vegetable stock (alternatively: 1 vegetable stockpot and 1.2 liters of hot water)
- Salt to taste
- Parmesan/Parmigiano rind
- 100g grated Parmigiano Reggiano
- 25g unsalted butter
Instructions
Bring the vegetable stock to a boil and leave it to simmer
Heat a heavy-bottomed, non-stick pan that has quite a bit of depth (so that it doesn't pour out while you stir) over medium heat, pour in the olive oil then toss in the onions.
Sauté the onions over medium heat until translucent and soft but not browned. Add in the rice (unwashed) to toast for at least 1 & 1/2 minutes, or until you can smell the scent of toasted rice. However, if the rice and onions start to brown before then- quickly move on to the next step
If making risotto with saffron, stir it into the wine.
Pour in the wine and swirl the pan to coat all the grains and wait until it dissolves. Increase the heat to high, then pour in a few ladlefuls of vegetable stock and add in the Parmesan/ Parmigiano rind (cheese side down), stir.
Add salt to taste and cook the rice for 25 minutes. As you stir every few minutes, scrape the cheese off the parmigiano/parmesan rind.
Stop adding the vegetable stock after 20 minutes, taste it for seasoning, and let the stock that is currently in the pan get absorbed. If the rice seems to need more stock, only add about half a ladleful at a time for the leftover 5 minutes or until ready.
When the risotto is ready, take it off the stove, and remove the parmesan rind. See if the rice needs a little more liquid (this will help with the creaming)- add a few tablespoons if need be. Then sprinkle in the Parmigiano and butter, stir, and serve hot.
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