Basic Risotto
This risotto is basic, but it's still great. It's all about the crunchy yet creamy rice combined with the nuttiness of Parmesan. This dish is best served as a side to main dishes that have strong, flavored sauces, using the simplicity of the rice to offset the complexity of the entree.
This risotto is basic, but it's still great. It's all about the crunchy yet creamy rice combined with the nuttiness of Parmesan. This dish is best served as a side to main dishes that have strong, flavored sauces, using the simplicity of the rice to offset the complexity of the entree.
- Carbohydrate 47.1259660767804 g
- Cholesterol 22.5848958333333 mg
- Fat 8.46264113795625 g
- Fiber 1.96817036707759 g
- Protein 9.30725293418541 g
- Saturated Fat 5.17586516544162 g
- Serving Size 1 1 Serving (251g)
- Sodium 539.51542051825 mg
- Sugar 45.1577957097028 g
- Trans Fat 0.599742401961083 g
- Calories 310 calories
Step-by-step
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender, but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.
Starch mechanics and liquid temperature
The ingredient list omits the physical requirement for the broth: it must remain hot. Pouring cold liquid into a hot pan stops the cooking process and halts the release of starch. Keep the chicken broth covered at a gentle simmer on a back burner. Add the broth in half-cup increments so the starch suspends in the liquid rather than boiling away.
The role of wine
Dry white wine introduces acidity that cuts through the heavy butter and cheese. If you substitute water or additional broth, the final dish loses its backbone. Let the wine reduce until completely dry, which eliminates raw alcohol flavor before the starches hydrate.
Rice and fat substitutions
Arborio rice contains high levels of amylopectin, yielding the characteristic creamy texture. Medium-grain white rice works as a substitute, but long-grain varieties will not release enough starch. When doubling the batch, use a wider heavy saucepan to maintain proper evaporation rates across the grains.
