Risotto is a scrumptious Italian rice dish normally made with arborio rice, but other types of rice that can be used include carnaroli, vialone, nano, and baldo.
Rather than simply boiling rice in water, you cook the rice by adding small amounts of liquid at a time to retain the starch in the pan, and the water is not poured down the drain with regular rice. Making risotto is perfect when you have a lot of people coming over since it’s easy, filling, and really beautiful.
Instructions
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- Start by heating up some stock or broth in a pan on the stove. You need the liquid to remain hot so it doesn’t bring down the temperature of the rice when it’s cooking.
- Chop a shallot or a small onion and fry it in a pan with butter or oil.
- Add in 2 cups of rice and toast it for about 3 minutes, until it’s aromatic.
- Pour in 1/2 cup of dry white wine and scrape off any brown bits from the pan.
- After a few minutes, start adding the hot broth 1/2 cup at a time and stirring for about 12-15 minutes, until the risotto is al dente.
- At this point, you can also add in a cup of parmesan. If you want to keep it vegan, don’t add the cheese
- Enjoy!
