Basic Risotto Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Description:
Mastering a creamy, fragrant risotto requires patience and stirring, but the results are worth it! Once you’ve nailed this basic recipe, you can easily customize it with additional ingredients to suit your taste.
Ingredients:
- 1 onion, finely chopped
- 1 cup Arborio rice
- 400 ml Carnaroli rice
- 1 1/3 liters water
- 25 g butter
- 3/4 cup grated Parmesan cheese
Instructions:
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Heat oil in a large, heavy-bottomed saucepan over medium heat.
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Add chopped onion and sauté until golden, about 5 minutes.
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Stir in Arborio rice and cook for 2 minutes.
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Add about 100 ml of water or stock, stirring until absorbed. Continue adding liquid, 100 ml at a time, stirring constantly until the rice is tender and creamy, about 25 minutes.
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Turn off the heat. Stir in butter and grated Parmesan cheese until well combined.
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Let the risotto rest for 5 minutes before serving.
Variations:
Mushroom Risotto:
- Melt 50 g butter in a medium frying pan over medium heat.
- Add 225 g sliced white mushrooms and sauté until browned and the liquid evaporates, about 10 minutes.
- Stir mushrooms into the risotto at the end of cooking. Omit additional butter.
- Let the risotto rest for 5 minutes before serving.
Pumpkin Risotto:
- Add 250 g raw diced pumpkin and a pinch of chopped fresh basil to the onions during sautéing.
- Proceed with the recipe as directed above.
Zucchini Risotto:
- Sauté 225 g sliced zucchini in a separate saucepan until tender.
- Add sautéed zucchini to the risotto at the end of cooking.
Enjoy this creamy and comforting Basic Risotto, perfect for any occasion where you want to impress with homemade Italian goodness!
