Kitchen Fundamentals: Risotto

Overview

Originating in Northern Italy (Milan to be specific), the first recorded recipe dates as far back as the 1800’s. As a reference point, the country we all know as Italy today was only founded in 1946 (seriously). Take a bite of history in a dish that is seriously under-represented in the home kitchen.

Risotto. THE risotto. The kind that dreams are made of. Maybe I shouldn’t be surprised with how well rice, butter, cheese, and wine work together. But on the other hand, that’s all it is! No longer will you have to pay $50 for a handful of this God-like substance in some stuffy Italian restaurant. Follow this recipe and you’ll put them to shame (like Nonna used to make…or BETTER).

This recipe is meant to be a solid base that can also stand on its own. You can serve the recipe by itself, but we’ve all seen those amazing variations of risotto at restaurants. Mushroom risotto? Yes absolutely. Seafood risotto? I’m a little too excited. Risotto with lamb shank? You have my undivided attention.

Fetzer Chardonnay

Wine Pairing

Risotto is a very versatile but delicate dish that requires a wine that will match the intensity and flavor notes of the style you are making. You can pair both red and white wines for risotto. If you want to pair a red wine, your risotto and wine need to have some earthy tones to it (such as mushroom) to work together. The wine also needs to be light to medium bodied, typically a powerful red doesn’t pair well with a delicate risotto.

However, in this recipe’s case I strongly suggest focusing on white wine pairings. You will want a light to medium bodied wine, such as a Pinot Grigio, Sauvignon Blanc, or lightly oaked Chardonnay. The flavors of these grapes will not overpower the dish, and are also perfect to help with the cooking process.

The specific wine pairing of choice here that works really well is the Fetzer Chardonnay. The vanilla and buttery notes in the wine will compliment the Risotto well and vice versa. The medium body on this wine also shines in perfect harmony with the dish. The full review and tasting notes can be found here.

Ingredients (2-4 Servings, depending on your appetite)

• 1 cup of Arborio rice

  • Arborio is an Italian short-grain rice grown in Northern Italy that is more firm, creamy, and chewy than other varieties – perfect for Risotto!

• 3 Tbsp of GOOD butter

• 0.5 cup of white wine

• About 1 cup of grated Parmesan

• Quarter of a white onion, finely chopped

• 2 garlic cloves fined minced

• Some olive oil (4 Tbsp)

• 5 cups of chicken broth

  • Of note, see our Chicken Broth recipe for the absolute best results!

Steps

• Chicken Broth: Warm 5 cups of chicken broth until barely boiling. Do not let chicken broth boil.

  • Why is this important? Because you don’t want to cool down the risotto while its cooking by pouring cold broth all over it!

  • You also don’t want to boil the broth and reduce the liquid further.

• Sautee Vegetables: Heat 4 Tbsp of olive oil in a Dutch oven or pan over medium-high heat. Add 1/4 of white onion and 2 cloves of garlic, sautee until translucent (about 5-8 minutes). Add a little bit of water (0.25 cups)

  • You’d add water because you don’t want the onion and garlic to brown too much. The water allows the onion and garlic to cook without burning it.

• Rice and Wine: Add 1 cup of Arborio rice and stir into the pot. Make sure the rice is well coated with oil (allows for an even cook). Stir the rice mixture until the rice starts to look translucent (like the onion before). This helps the rice cook evenly. Add 0.5 cups of dry white wine and stir for 2-3 minutes.

• Start Building the Risotto: now this is where the magic happens. You’ll have to add the chicken broth to the rice mixture in increments. Here is where experience comes into the fold too.

  • Reduce the heat to a medium.

  • Add your chicken broth in 0.5 cup to 1 cup increments until the broth is absorbed. Stir regularly. Your broth should absorb into the rice every few minutes.

  • Overall, this process should last about 20-30 minutes depending on heat and the temperature of your liquid.

  • TASTE the risotto. If the rice is undercooked, add more water or broth. Err on the side of soupy, because the cheese will thicken it. Do not add more broth if the risotto consistency and texture is close.

  • The key to amazing risotto is slow absorption of the liquid combined with regular stirring. That’ll give it a luxurious creamy mouthfeel.

• Bring it Home! Remove the pot from heat. Add 3 Tbsp of GOOD butter to the mixture and stir until it melts. Gradually add the 1 cup of Parmesan, small bunches at a time, and constantly stir to combine. Salt to taste.

  • Ensure you add the salt after the Parmesan, the cheese is already naturally salty.

• Eat: The risotto is done! Serve with a fresh cracks of fresh pepper, or build a unique topping of flavors yourself! Adding different additions and sauces to the risotto really enhances it. The combinations are practically endless, and experimenting can be a lot of fun. You can see what we did with a Mushroom risotto below. If you’d like to see some different variations, let us know!

  • Mushroom Risotto with a Portobello-Thyme Sauce: TONS of Mushrooms (Cremini, Shitake, Oyster, King Oyster, Portobello), Arborio Rice, Chicken Broth, GOOD butter, Parmesan, White Wine, Onion, Garlic, Thyme, Rosemary, Olive Oil, White Wine Vinegar