Oh, risotto. How I love thee! You’re creamy. You’re beautiful. You’re completely satisfying. Let’s stay friends forever.
Let me let you in on a secret, risotto is really easy to make. I know. Anything that has an italian name sounds complicated. It’s not. Like.. at all. It is a little mind numbing, but it’s also the perfect time to think about all the things you never think about.
Risotto is so delicious because it’s naturally creamy. The reason it is time consuming is because you are slowly cooking & stirring to release the natural starches. There’s actually now cream in this recipe at all!
In a large skillet I add butter & begin cooking my onion with a sprinkle of salt until it’s tender. While that is happening, I add the chicken stock to a saucepan & bring it to medium low heat. The stock needs to be warm so that when we add it to the rice it absorbs.
After the onion is tender, I add the rice & let it toast for about 1 minute. You must use Arborio rice for risotto! It’s a nonnegotiable. Arborio rice has more starch which is essential for risotto. Then I turn my heat to medium low.
Now, this is the time that might bore you & you may want to skip over. Please don’t. This is what makes risotto. I know it’s boring, but it’s worth it.
I add ½ a cup of chicken stock at a time, stirring slowly until most of the liquid is absorbed, then add another ½ cup. I keep doing this until all the stock is gone & the rice is cooked through. This process will take about 25 – 30 minutes. Just turn on your favorite playlist, call your mom, organize all your life goals in your head. Listen, we all need a little chill time every now & then. You’re welcome.
Once this process is over, I like to add a ½ cup of white wine & stir until that is pretty well absorbed. You can omit this if you’re not into it. I like to add it at the end though for a little tang.
After the wine is absorbed I add the juice of ½ a lemon, parmesan, frozen peas & a little extra butter.
I told you it was easy. A little monotonous, but simple nonetheless.
Bon Appetit!
ellyn
Servings: 4
Ingredients:
Always: salt & pepper
- 4 tablespoons butter – divided
- 1 small yellow onion
- Arborio rice, 1 cup
- 3 ½ cup low sodium chicken stock
- ½ cup white wine – can omit & replace with more chicken stock
- Juice ½ a lemon
- 1 cup frozen peas
- 1 cup grated parmesan
Instructions:
- In a saucepan, warm chicken stock.
- In a large skillet add 2 tablespoons of butter to medium high heat. Add diced onion. Cook until tender & season with salt.
- Add rice & let toast for 1 minute. Lower heat to medium low.
- Add ½ a cup of the warm chicken stock to the rice. Stir slowly & constantly until almost all the liquid is absorbed. Repeat this process until all the chicken stock in gone & the rice is tender.
- Add ½ cup of white wine to the rice, stir until absorbed.
- Add the lemon juice, frozen peas, parmesan & 2 more tablespoons of butter.
- Season with salt & pepper to taste.
- Enjoy!
