Risotto is often considered to be an elusive food; delicious to eat but not for the amateur to attempt to make. This is a common misconception; risotto can be easy to make as long as the cook gets the timing and the order of the ingredients right. Follow these instructions to make risotto easily and with minimal mistakes.
This Risotto Recipe
This recipe is not for any particular risotto, but for a general base risotto for which to add special ingredients such as seafood or truffles. This recipe can be used just as it is (without any ‘finishing ingredients’) but it is recommended to add some vegetables – mushroom works very well for a basic risotto. If the risotto is not going to be a main course then this recipe can be used exactly as it is without finishing ingredients and it will make a lovely side to accompany many main dishes.
If a risotto recipe is too complicated, this simple recipe can be used as a guide to help understand the timing of other recipes. With risotto practice makes perfect, it is a food which gets better with time and experience.
NOTE: It is important that the risotto never burns. The pan must be on a medium heat and the risotto and all of its ingredients must be stirred continuously.
Ingredients
Every risotto recipe is different, but here are some basic components that will ensure a basic, easy but good tasting risotto.
- Risotto Rice (it is very important to get the right type of rice, read the packaging) – 500g (uncooked)
- Onions – 2 per 500g of risotto rice
- Garlic – 1 or 2 cloves per 500g of rice
- Butter
- Water
- Parmesan Cheese – 250g per 500g of rice
- Mascarpone – 1 tablespoon
- Wine (Red or White depending on the Finishing Ingredient) – 2/3 bottle per 500g of rice
- Finishing Ingredient (This is the most varied and can be anything from mushrooms to lobster.) – Measure to taste. Recommend 250g per 500g of uncooked rice
- Seasoning – Salt and Pepper plus spices to taste
Step 1 – Soften the Onions and Garlic
In a large pan on medium heat add half a stick of butter and all of the onions. Continue to stir the onions to prevent burning. The onions should change colour as they caramelize, they will become more translucent and turn slightly brown in colour. Then add the garlic to the pan. Continue to stir while proceeding to step 2.
Step 2 – Add the Rice
The rice takes the longest to cook of all of the ingredients (excluding very rare and hard to cook finishing ingredients). Risotto rice needs to absorb a lot of water as it cooks, therefore it is important to keep the rice moist, but not drowned. The rice should be covered with a very thin layer of water for about 7-8 minutes (roughly added 5 times). After 5 times add wine instead of water.
Step 3 – Add Wine and Finishing Ingredient
Once water has been added to the risotto about 5 times it is time to switch to the chosen wine. This does not need to be an expensive wine but it should fit the finishing ingredient. Slowly add the wine in the same way as the water.
The finishing ingredient can either be added directly to the pan if it is fast cooking (such as mushrooms) or should be cooked separately if it is slow cooking or a meat product (such as seafood). When cooking the finishing ingredient it is important to consider that it will be added with about 10 minutes left of cooking in the risotto, so it should be added to the risotto when it is slightly undercooked. This should be added after the first dose of wine.
Step 4 – Add Cheese and Seasoning
Once the rice is cooked it is time to add cheese. The rice is finished cooking when it tastes soft without any crunch but it should still have some texture and not be entirely mush; there should also still be distinct grains of rice which are not stuck together. The rice must be tasted to determine this; do not try to guess if the risotto is done based upon texture or look.
If the risotto is done add the parmesan. Once the parmesan is melted add the tablespoon of mascarpone cheese. Stir in while allowing to simmer for a further 5 minutes.
Season, serve, and enjoy!
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