Ingredients
-
3
-
2
-
1/4
-
1/2
-
1
-
1/3
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Classic Risotto (Plus Tips for Perfect Risotto),Creamy and yummy! Best when served immediately as it continues to thicken. You want it “saucy”. Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From excellent basic risotto that could be amended with many different ingredients. I made only some very minor changes – added a pinch of salt when sweating the onion, added a cup of water to a four cup box of chicken stock to make the five cups of broth/water mix, and didnt add any additional salt and pepper at the end. used the risotto as a base which I topped with shrimp scampi. The combination of flavors was remarkable. Thank you.
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Steps
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1
Done
|
Heat Water and Broth in 2-Quart Saucepan Over Medium Heat Until It Comes to a Simmer. Reduce Heat to Low and Keep Warm. |
|
2
Done
|
Meanwhile, Melt 2 Tbsp Butter in Large Saucepan Over Medium Heat; Add Onion and Cook Until Soft. Add Rice and Stir For 2 to 3 Minutes. Add Wine; Stir Until Absorbed. |
|
3
Done
|
Increase Heat to Medium-High; Stir in 1 Cup Water-Broth Mixture. Cook Uncovered, Stirring Frequently, Until Liquid Is Absorbed. Continue Stirring and Adding Remaining Water-Broth Mixture, 1 Cup at a Time, Allowing Each Cup to Be Absorbed Before Adding Another. |
|
4
Done
|
Cook For Approximately 25 to 30 Minutes or Until Rice Is Tender and Mixture Has a Creamy Consistency. |
|
5
Done
|
Stir in Cream, Cheese, Tomatoes, Salt, Pepper and Remaining Butter. Stir Until Mixture Is Creamy, About 2 Minutes. |
|
6
Done
|
Serve Immediately. Makes 6 Servings. |
|
7
Done
|
10 Tips For Perfect Risotto from Usa Rice: |
|
8
Done
|
choose the Right Rice. Risotto Is Best With U.s. Arborio or Medium Grain Rice. the Starch in These Grains Absorbs Flavors Easily and Takes on a Creamy Texture. |
|
9
Done
|
use a Heavy Pan With a Thick Bottom and Sides to Help Distribute Heat Evenly. Make Sure It's Large Enough to Hold the Cooked Rice. the Rice Will Expand to About Three Times Its Original Volume. |
|
10
Done
|
don't Rinse the Rice. This Removes the Starch Which Gives Risotto Its Wonderful Creamy Consistency. |
