How to make Risotto
explained in 4 easy steps
For some strange reason when you tell people you want to make risotto they’ll be like: “Ahh yeah, I would love to cook risotto, but it’s really hard to make right. Like, you have to keep stirring and stuff?” And then I’ll explain the simple process it requires and they will be like “Okay I’ll try it one day.”, and then all forget about it.
Till it comes up some other time: “How do you make risotto again?”
Now to me, it has always been a mystery how it got its reputation of being a difficult dish. Because, in the end, it doesn’t take more time to prepare than lasagna or pasta. And the difficulty, or should I say, the easiness, is quite the same.
But I get that after a long day of hard work making a spaghetti carbonara sounds easier than making mushroom risotto.
In this blog, I will try to explain the 4 steps to make a basic risotto. In essence, every risotto is a variation on how this one is made. You can add ingredients depending on what kind of risotto you want to make.
But the basic stays the same.
Prep time : 10 minutes – Cook time : 20 minutes – Servings : 2 persons
- Wide thick-bottom pan
- Wooden stir spoon
- Large broth pan
- Cutting board
- Kitchen knife
- 1 tablespoon Olive oil
- ½ piece Finely chopped shallot
- 5,5 ounce or 160 gram Arborio or carnaroli rice
- ’¼ cup or 50 ml Dry white wine
- 1 ounce or 20 gram of Grated parmesan
- 1 ounce or 20 gram of Butter flakes
- 2 liter or … Vegetable broth
Step 2: Tostatura
Now add the rice, still on low heat, and stir gently till the rice is covered with oil. This part is done when the rice gets translucent and pretty warm but you can still hold it between your fingers (Yes, you should feel it).
Make sure you don’t roast them too long, it’s rice, not nuts. Although they will smell kind of nutty. Which is what we want. So translucent and warm and nutty = good. Next step.
Step 4: Mantecatura
Now the finishing touch. When of the heat add small chunks of butter and the Parmesan cheese and stir (again). Just a bit, to spread it through the risotto. Then wait a minute.. aaand lets eat!
The reason why you do this at the very end is that butter and cheese are quite done as they are. If you put them in early the cheese would just become swirls and the butter would leave the fats in the risotto but evaporates the tasteful aroma. So To keep the most of it, wait till the end.
Couple of side notes...
- I like to use a vegetable or a chicken stock but you can also use other stocks or broths. If you’re making a mushroom risotto, a mushroom stock. If you like beef in your risotto you can use a beef broth. Or, if you’re making a risotto with sea fruits, a fish stock. Or.. well, you get the point.
- The art is to get the right moment of al dente rice and desired consistency of the risotto, meaning if it’s flowing, slow-flowing, or dry. It really depends on how you like your risotto.
- You stir the risotto for different reasons. One is so the rice doesn’t get burned to the bottom and the burned taste gets in the risotto. Second is to extract the starch from the rice (although I haven’t tested other ways to cook risotto so I’m not sure if it’s true) and the third reason is so the rice will be cooked evenly.
- To sweeten the oil you can also use, onion, garlic, anchovy, celery, spring onions or something else.=