Rissotto can make a fantastic main or a perfect side dish. It can also be made vegetarian friendly if you need a hearty meal to feed vegetarians. The following recipe is a basic recipe that I have referred to in other recipes.
- 2 cups Arborio rice
- 4 cups Chicken (or vegetable stock)
- 1/2 cup White wine (although this can be omitted and replaced with more stock)
- 1 tablespoon Olive oil
- 2 tablespoons Butter (or margarine/ dairy free spread)
- 1 medium Brown onion (chopped finely)
- 1 clove of Garlic
- Salt and pepper (to taste)
What To Do:
- In a pan heat the oil over a medium heat, once it is hot add onion and garlic. Brown onion and garlic (cook until the onion is translucent)
- Add Arborio rice and sauté for 2-3 minutes (stirring constantly). Be careful here, too long and the rice will turn brown (too short is always better than too long)
- Add wine (or stock) and cook until liquid is absorbed (stirring constantly)
- Add the stock 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. The rice will being to take on a creamy appearance, this is what you want.
- Continue to add stock until the grains are tender but still firm to bite (but not crunchy). If you run out of stock before the rice reaches this point add hot water the same way the stock was added
- Once the rice is cooked remove the pan from the heat and stir in the butter and salt and pepper
- Now the risotto is done you can get creative. To make it a main course add seafood or meat of your choice, vegetables and/or cheese.