Risotto
Overview
Basic Ingredients
- 300g risotto (or if not available round-grain) rice
- 1200ml chicken or vegetable broth
- some butter and/or oil of your choice (we use rapeseed oil)
- salt & pepper
Optional Ingredients
- onion, finely chopped
- butter
- parmesan cheese
- vegetables to taste: e.g. zucchini, mushrooms, tomatoes, carrots, peas etc.
- meat/fish/seafood
Notes
Recipe for 2 adults, 1 child for one day
Prep time 10 min / Cook time 25 min
Preparation
Risotto has always been one of our favourite dishes because it is extremely versatile, very uncomplicated once you’ve got the hang of it and of course because it is simply delishious. It is easy enough to prepare and was accepted even by our young one, right from the start. Let me show you how I usually prepare our Risotto:
- Prepare some fresh vegetable / chicken broth or a store-bought one according to the description and keep it warm during the entire cooking process
- Add some butter in a pot (this is where you can also add the optional oil) and let it melt on medium heat
- Optional: add some finely chopped onion and fry it until it is soft and translucent
- Add the risotto rice and let it sit for a few minutes until it becomes translucent
- Don’t add all of the liquid at once. Instead, add it one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
- Let it simmer openly on medium heat for about 20 minutes and stir it constantly to help distribute the heat evenly, and to prevent the rice from sticking to the bottom of the pan
- Keep adding new broth whenever you notice that everything has been absorbed
- Before you add the last bit of liquid, you can add some seasoning according to your preferences
- The risotto should now be creamy and ready to enjoy! If you prefer some extra creaminess, now it the time to add a little bit of butter and/or Parmesan.
Unfortunately, I used a poor-quality and blunt grater for grating Parmesan for a relatively long time, which I bought for my first own place when I moved out. As is often the case, you buy a cheap item – after all, you have to buy a lot of new things – and then you’re often annoyed with it for longer than necessary. Almost exactly 2 years ago (2022), after I had rubbed the skin of my fingers with it several times instead of parmesan or orange zest, I found the Deiss PRO Grater. The funny thing is that at €12, the grater doesn’t even cost much more than the one I had at the time, I just should have made the effort to look better beforehand.
The grater has never disappointed me since and whether you grate cheese, chocolate, nutmeg, orange or lemon zest with it, the result is always more than satisfying and, on top of it, the grater is just as sharp as it was on the first day. Moreover, cleaning it is child’s play – just rinse it once and the coarsest dirt is removed.
Tips
The ratio of risotto to vegetable/ chicken broth is usually 1:4 but depending on your personal preference for the texture, you can always adjust the amount of liquid you add.
Risotto is a versatile dish that can be paired with a variety of different ingredients. Here are some ideas for what to serve with risotto:
- Seafood: Risotto is a classic pairing for seafood, such as shrimp, scallops, or lobster. The creamy texture of the risotto complements the delicate flavor of the seafood.
- Chicken: Chicken is another popular protein to pair with risotto. You can use grilled chicken, roasted chicken, or even chicken sausage.
- Vegetables: Risotto is a great way to use up leftover vegetables. You can add any type of vegetable that you like, such as broccoli, spinach, or mushrooms.
- Cheese: Cheese is a must-have ingredient for any risotto dish. Parmesan cheese is the most traditional choice, but you can also use other types of cheese, such as goat cheese, mozzarella, or fontina.
* Disclaimer
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