Risotto is surprisingly simple to make now that I've done it a few times. And there are so many different ways to doctor it up and show off your new recipe.
Here's a simple basic recipe you can use as a template:
1 cup of arborio rice
3-4 cups chicken stock
1 onion finely chopped
4 cloves of garlic chopped
salt and pepper to taste
3 Tbs of pecorino cheese, grated
Set the chicken stock to warm on a separate burner.
On another burner, fry the onion and garlic in a large saucepan.
Add the rice and toast it until it's a light brown color and starts to smell nutty, about 10-15 minutes. Season with a pinch of salt and a pinch of pepper.
Once this has finished, add the chicken stock, one ladle-full at a time.
After each addition of stock stir to be sure it is completely absorbed by the rice before adding the next ladle. The amount of liquid you have to add will vary - just stop when the risotto is cooked through and the grains are tender. There should still be a little bite to them, though, so don't let it become too mushy. The rice will tighten up as the risotto cools so you might want to add a little more liquid than absolutely necessary.
At the very end add 2 Tbs of butter and the pecorino and season again with salt and pepper.
Try the following additions:
- At the very end, a half cup of chopped sundried tomatoes
- Cube a butternut squash, coat with olive oil, salt, and pepper, and roast it in the oven (425 degrees). Add this to the risotto before serving. Add a few pinches of nutmeg as well.
- Add 2 cups of cubed mushrooms in step two, along with the onion and garlic. With this add about 1 teaspoon of dried sage.
- Add 2 cups of spinach sauteed spinach (pictured above).
- Stir in 3 oz of goat cheese and sprinkle in 1/2 cup of fresh Italian parsley , chopped