Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, basic risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Basic Risotto is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Basic Risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have basic risotto using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Basic Risotto:

1. Take 2 T butter
2. Take 1 cup onion, small dice (approx 1/2 medium onion)
3. Make ready 3 cloves garlic, minced
4. Prepare 1 tsp salt
5. Get 1 cup short grain rice. You can use Arborio, Carnarolli or even sushi rice
6. Prepare 0.5 c white wine or vermouth
7. Get 3-3.5 cups chicken or vegetable stock (or even water if you are using dried mushrooms in your risotto)
8. Get 2 T butter
9. Take 0.5 c grated Parmesan or Asiago cheese (optional)

Risotto has a reputation for being fussy—and that's not totally untrue. The dish requires a little attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. In a medium sized pan, bring your fresh stock to a gentle boil.

Instructions to make Basic Risotto:

1. Heat the butter until foaming over medium heat, in a heavy bottomed saucepan or Dutch oven
2. Add the onion and 1/2 tsp salt, and saute until just translucent (blonde).
3. Add the garlic, and saute another 1 minute until just aromatic. If you are using other aromatics, add them now.
4. Add the rice, and continue sauteeing until the rice grains are coated with the butter, and look translucent.
5. Add the wine or vermouth. Let it come to a simmer and cook until the wine is evaporated. The add 1 cup of hot stock and the other 1/2 tsp salt.
6. Simmer, stirring every few minutes while it cooks. Keep adding stock in 1/2 cup increments, replenishing it as the stock is absorbed by the rice. The heat should be just high enough to keep the liquid at a constant simmer.
7. Check the rice for doneness once you have added 3 cups of stock. If it is still underdone in the centre, add one final 1/2 cup stock.
8. When the rice is just cooked through, remove the risotto from the heat. Taste and adjust the salt and any seasonings, if needed. Add final 2 T butter and optional cheese, stir in until melted and nice and creamy. Texture should be creamy and thick enough to mound up slightly, but not stiff.

And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. In a medium sized pan, bring your fresh stock to a gentle boil. Next, prepare your 'soffritto' by finely chopping the onion, celery and carrots. Cook on a gentle heat for around ten minutes. This basic risotto recipe is made with butter, Parmesan cheese, and fresh parsley.

So that is going to wrap this up for this special food basic risotto recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!