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+ Recipe courtesy of Food Network Kitchen
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- + Level: + Easy + + +
-
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- + Total: + 30 min + + +
- + Active: + 30 min + +
-
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- + Yield: + 4 to 6 servings + + +
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+ + + + + + + + + + + + +-
+
- Nutritional Analysis +
- Per Serving +
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- Serving Size +
- 1 of 6 servings + +
- Calories +
- 580 + +
- Total Fat +
- 23 g + +
- Saturated Fat +
- 10 g + +
- Carbohydrates +
- 67 g + +
- Dietary Fiber +
- 3 g + +
- Sugar +
- 5 g + +
- Protein +
- 19 g + +
- Cholesterol +
- 46 mg + +
- Sodium +
- 1004 mg + +
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+ 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.
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- + Level: + Easy + + +
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- + Total: + 30 min + + +
- + Active: + 30 min + +
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- + Yield: + 4 to 6 servings + + +
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+
- Nutritional Analysis +
- Per Serving +
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- Serving Size +
- 1 of 6 servings + +
- Calories +
- 580 + +
- Total Fat +
- 23 g + +
- Saturated Fat +
- 10 g + +
- Carbohydrates +
- 67 g + +
- Dietary Fiber +
- 3 g + +
- Sugar +
- 5 g + +
- Protein +
- 19 g + +
- Cholesterol +
- 46 mg + +
- Sodium +
- 1004 mg + +
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+ + + Ingredients + + +
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+ NEW: You can now switch to Cook Mode to keep your screen awake.
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- + 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. + + +
Cook’s Note
+We prefer the flavor of homemade chicken stock in this recipe. If you don't have any, you can substitute quality low-sodium chicken broth, but it will affect the flavor somewhat. + +Arborio rice is a medium-grain Italian variety that is grown for making risotto.
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+ The Best Superfoods
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+ Related Pages
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