Risotto
Chicken risotto with Fresno peppers and spinach
Ingredients
*Ingredients are for a basic Risotto with the common components, notes at the end on how to add in your own mix-ins.
1 cup Arborio rice
4 cup chicken stock (or any stock of your choice)
1/2 cup white wine (any non-carbonated)
2-3 tbsp olive oil
1/2 cup mozzarella
1/2 cup parmesan
1 tbsp garlic
Salt and pepper to taste
Instructions
In a stock pot, bring the stock to a boil, then reduce to a simmer. This must remain at a simmer until the last ladle of stock remains in the pot. This should be at a simmer by the time you reach step 5.
In a separate medium to large pan, heat at medium heat and pour in the olive oil. Once the oil is hot (not smoking) add in the garlic and cook for about 1-2 minutes until fragrant, stirring occasionally so it doesn’t burn
Pour in the rice and toast for 1-2 minutes, stirring to coat the rice in the olive oil and garlic
Pour in the wine and stir to coat everything. Bring the heat up to medium-high and cook until the wine reduces, stirring occasionally.
With a ladle or large spoon, start taking some hot stock and pouring it onto the rice. There should be enough to cover the rice (1 -2 ladles) Cook for about 2-3 minutes, stirring occasionally until it is almost absorbed. Add in the same amount of stock again and repeat the process of cooking and stirring until all the stock is gone. This should take about 25-30 minutes.
Taste a bit of the rice to confirm it is soft, if it isn’t - allow it to cook a few minutes more. If it still has some crunch you may need to add a few splashes of water to finish cooking
Stir in the cheese and mix to ensure it is all melted. Add in any other mix-ins such as cooked chicken or sautéed vegetables. Salt and pepper to taste.
About This dish
Risotto is a staple in fine dining restaurants. It takes a lot of patience and trail and error to truly nail making a risotto at home. The direction you can take the risotto is endless - it can be made 100% veggie, with meat, fish, or even a puree! I have worked to learn how to make the dish by eye over the years, but thought it was time to put a baseline recipe down on paper, this is it!
This baseline recipe shows you the common components found in risotto - Arborio (or basmati ) rice, a very dense rice that holds liquid well. These differ from long grain rice due to the size and just how it cooks. White wine adds another dimension of flavor, garlic to give it some fragrance, and Italian cheeses to finish the rice, and give it some savory texture. Equally as important is the stock. The stock the rice is cooked in sets the tone of the flavor the rice will have. With risotto, you have to keep an eye on it - constantly stirring and adding stock; it’s not like set it and forget it rice in a pot. Mix-ins such as a puree, veggies, or meat should always be cooked separately from the rice. This ensures that the rice is cooked thoroughly and your mix-ins do not suffer from being overcooked.
It may seem intimidating to make at first, but with practice you will be on your way to making your own favorite risotto dish! Make it absolutely stunning.
