How to Prepare Homemade Risotto

Risotto is a creamy rice dish believed to have originated in Sicily, Italy. Traditionally, it is served at the beginning of a meal or as a side dish with meat and fish. Today, hundreds of risotto variations exist; allowing risotto to be served as breakfast, lunch, dinner and dessert.

Until recently, I was too intimidated to make homemade risotto. While working as a line cook for a country club, the Executive Chef always took the helm when an order for risotto arrived. He informed us that only those gifted with a culinary degree were capable of creating this gourmet treat. After tasting his creations, I was certain he was correct and that I would never possess the talent to create the perfect risotto dish. It took nearly a decade before I decided to give it a try.

What I discovered is risotto isn't difficult to make, nor does it require fancy ingredients. The biggest drawback to this creamy rice dish is the time involved. Risotto requires about 45 minutes of undivided attention, but is well worth the effort.

Quality Ingredients Ensure Risotto Success

When making risotto it is important to purchase quality ingredients. Basic risotto to serve four people can be made for under $10. Buy real butter and quality olive oil. Use fresh herbs, not dried. If possible, make homemade stock or use organic brands. Invest in a small sliver of fresh Parmesan cheese. You only need small amounts of these products and the end result is well worth the price!

The most common type of rice used to make risotto is Arborio; an Italian rice which can be found in most grocery stores and specialty food shops. If you aren't able to locate Arborio rice, use a short-grain round rice.

Most packages of Arborio rice have a risotto recipe printed on the back of the packaging. A quick search online using the search term "risotto recipes" will yield an abundance of choices. It is best to stick with a basic or classic risotto recipe for the first try. Jazz it up after becoming more confident in your risotto-making skills.

Risotto Preparation Techniques

There are two major preparation differences when making risotto vs. regular rice. The first is Arborio shouldn't be rinsed because you need the starch. Secondly, Arborio isn't boiled or steamed. Instead, it is cooked over low heat for about 30 minutes and liquid is added in small increments.

Classic risotto recipes incorporate white wine into the recipe, while basic risotto recipes tend to leave out wine. Instead of water, risotto is prepared using chicken, beef or vegetable broth. By planning ahead, you can make homemade stock and keep in the freezer for up to three months. The richness of the skin fat in homemade chicken broth adds a tremendous amount of flavor to risotto.

Organization is the key factor to achieving a successful risotto outcome. This creamy rice dish needs constant supervision and must be served immediately after cooking. If risotto is overcooked or sits too long before served it becomes a glob of sticky starch.

Pull out all ingredients. Chop vegetables and herbs. Measure liquid ingredients. Have pans and a wooden spoon on hand. Never use metal utensils because they break down rice[i]. Set the table so you can serve risotto the moment it comes off the burner.

Basic Risotto for Four

The first step of making basic risotto for four is to transfer one quart stock into a pan and bring to a gentle simmer. Reduce heat and keep broth warm throughout the cooking process. Add two tablespoons olive oil to a heavy two-quart pan. Over medium heat, add two tablespoons finely minced onion. Cook until translucent then add two cups Arborio rice. Stir gently until each rice kernel is coated in oil or butter.

It is important to note that some risotto recipes call for butter instead of olive oil. Additionally, some recipes recommend removing the onion before tossing the rice in the remaining oil. Use whichever method you feel comfortable with. I use olive oil and sauté the rice with the onions. If you leave the onions in, be certain to constantly stir the rice to avoid burning.

After each rice kernel is coated, add one cup of broth and stir until absorbed. Afterwards, add one-half cup of broth; stirring and allowing water to absorb. Risotto recipes that call for wine typically add the wine as the first liquid. The rice absorbs the flavor throughout the cooking process. The last addition of broth should barely absorb into the rice.

The final step is what makes or breaks your risotto. In order to achieve the creamy consistency, quickly stir risotto while adding two tablespoons each of butter and heavy cream. Once risotto is creamy, add one tablespoon each chopped parsley and chives. Remove from heat, transfer to serving bowls and top with freshly grated Parmesan cheese.

While you don't have to stir risotto nonstop for 30 minutes, do not walk away from the stove. When left unattended risotto can turn into a food disaster in mere seconds. Taste risotto throughout the cooking process. When rice is done the outside is light and fluffy and the inside has a tiny crunch.

The following resources can enhance your risotto experience:

A quick step-by-step video for "How to Cook Risotto" is available at About.com.

Try Emeril Lagasse's Basic Risotto recipe presented at Emerils.com.

If you're feeling adventurous check out these delightful risotto recipes:

GourmetHouseRice.com presents recipes for Champagne Risotto and warm Chocolate Risotto.

Get Southern with Guy Fieri's Black Eyed Pea Risotto with Bacon and Southern Greens.

Indulge in Giada De Laurentis, Dirty Risotto, an ever-so-tasteful dish with pancetta and Italian sausage.

[i]http://www.swcoloradohome.com/articles/food/030408.asp