Basic Risotto, like pasta, is a blank palette for so many beautiful dishes. It is a great foundation for saucy plates, stews, and meatless meals, and the beginning of Arancini, or Risotto cakes and patties. Prized for it's silky sauciness, Risotto makes you think you're eating something loaded with cream or cheese. But take heart, you don't have to die of dairy bloat to enjoy it! Though this recipe calls for 1/2 cup Parmesan, it's not a deal breaker, and you can sub in cashew cream or nothing at all. A simple extra dash
of salt should be enough to liven things up without the cheese. Enhance this recipe with mushrooms, peas, pine nuts, cheeses or herbs and it's an endless adventurous tribute to the gluten free grain.
Unlike standard long grain rice varieties that fall apart because of their less starchy nature, the short rounder grains of Arborio (the most common variety), release more starch and are therefor stickier when cooled, and make a great medium for forming food creations.
You need to know how to make Risotto!
Unlike standard long grain rice varieties that fall apart because of their less starchy nature, the short rounder grains of Arborio (the most common variety), release more starch and are therefor stickier when cooled, and make a great medium for forming food creations.
You need to know how to make Risotto!
Basic Risotto
Makes 8-10 servings
1/2 cup small diced shallots or onion
2 large cloves of garlic
4 Tbsp olive oil
1/4-3/4 tsp salt (depending on whether you are using water or chicken stock for the liquid)
1 1/2 cups Arborio rice
1/2 cup white wine (optional, if you prefer not to add wine, then substitute water or stock for this step)
1 Qt chicken stock or water (adjust the salt in accordingly!)
1/2 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
In a medium saucepan, heat the olive oil. Add shallots, garlic, and salt, saute/sweat on low , do not brown.
Add the rice and stir to coat each grain. Add the wine and stir while simmering until wine is almost absorbed. Add the chicken stock or water a cup at a time, stirring very frequently, simmering and absorbing between additions. When all the liquid has been incorporated and the rice is creamy, not dry, remove from heat.
Add the parsley and Parmesan cheese. Adjust seasoning and serve.
Makes 8-10 servings
1/2 cup small diced shallots or onion
2 large cloves of garlic
4 Tbsp olive oil
1/4-3/4 tsp salt (depending on whether you are using water or chicken stock for the liquid)
1 1/2 cups Arborio rice
1/2 cup white wine (optional, if you prefer not to add wine, then substitute water or stock for this step)
1 Qt chicken stock or water (adjust the salt in accordingly!)
1/2 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
In a medium saucepan, heat the olive oil. Add shallots, garlic, and salt, saute/sweat on low , do not brown.
Add the rice and stir to coat each grain. Add the wine and stir while simmering until wine is almost absorbed. Add the chicken stock or water a cup at a time, stirring very frequently, simmering and absorbing between additions. When all the liquid has been incorporated and the rice is creamy, not dry, remove from heat.
Add the parsley and Parmesan cheese. Adjust seasoning and serve.
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