Risotto is one of those dishes that sounds super fancy–and it definitely tastes luxurious!–but is actually far easier to make at home than most people think. In fact, it doesn’t even need cream or milk to make it creamy. You just need to buy the right kind of rice and give it a little love and attention and you’ll be whipping up some restaurant worthy risotto in no time. Flavor it with your favorite mix-ins like roasted asparagus, caramelized onions, roasted butternut squash or more. Bon appetito!
- Arborio rice, 2 cups — you must use arborio rice for this dish. Arborio rice has a super high starch content and this is what makes your risotto creamy and delicious!
- Garlic, 5-6 cloves chopped
- White wine, 1 cup
- Chicken stock (or vegetable stock if you want to keep it vegetarian/dairy), 4 cups — if you wanted to do a super rich and earthy mushroom risotto, you could make some mushroom broth by rehydrating dried porcini mushrooms for a truly luxurious risotto dish!
- Salt and pepper
- Parmesan (or nondairy substitute such as nutritional yeast), optional but always worth it
- 1 cup of Herb Roasted Asparagus (or your favorite mix-in)
- Heat the stock in a saucepan and add any flavorings you’d like to it such as herbs, lemon juice, spices etc.
- Sauté garlic in olive oil until fragrant and slightly brown. Season with salt and pepper
- Add rice and toss to coat. Sauté the rice so it gets nice and toasty. This will give it a wonderful and deep flavor later on
- Add about a cup of white wine of your choice — you can also use champagne, sparkling wine etc. Just make sure it’s something you like. If you wouldn’t drink it, don’t cook with it! The flavor will just concentrate as it’s cooking
- Stir the rice, and once it’s absorbed the wine, start adding about a cup of broth to the rice and stir it around
- Every time the rice absorbs the liquid, it needs to be stirred. As it cooks and gets stirred, it will start to release its starches which creates the creaminess that is characteristic of risotto
- After about 18 minutes, you will have added several cups of liquid and the ride should be creamy and have expanded. Give it a quick taste for seasoning and to make sure the rice is al dente (should have a little bit of chew left)
- Now would be the time to add anything to the risotto like some roasted asparagus, maple roasted butternut squash if you wanted to go sweet, or anything you like
- Turn off the heat and add some nutritional yeast (if meat meal) to give it some umami or a cup of grated Parmesan cheese if a dairy meal and stir.
- Serve while still warm. To reheat, heat risotto into a saucepan with a 1/4 cup of water and stir until steamy and ready to inhale