Easy to prepare and tasty, risotto is great as main or side dish.
(4 servings / 45 minutes)
2 cups arborio rice
4 to 5 cups chicken broth
1 tbs. butter
1 finely minced onion
2 mashed garlic cloves
1 cup white wine
½ tsp saffron threads (or a pinch of turmeric)
½ cup grated parmesan cheese
salt to taste
1 – Put saffron in a bowl with ¼ hot water and set aside.
2 – In a pan, bring chicken broth to a simmer and keep it in medium heat during all risotto's preparation.
3 – Over medium heat, melt butter in a pot an saute onion and garlic until onion is translucent, not brown.
4 – Add rice and stir well, for about 3 minutes.
5 – Add ½ cup of the chicken broth and stir until liquid is adsorbed.
6 – Add in the saffron water and stir until liquid is adsorbed (if you are using turmeric, add here a pinch of it).
7 – Add the wine and stir until liquid is adsorbed.
8 – Repeat this process: ½ cup chicken broth and stir until liquid is adsorbed as much as needed until rice is cooked, al dente (which means well-cooked, but not mushy).
9 – Remove pot from heat and mix in parmesan cheese.
10 – Taste to check if salt is needed.
- This recipe is base for different types of risotto. Use your creativity and add different kinds of meat, chicken, vegetables and spices.
*I learned this recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.
Original recipe (in Portuguese): Risoto Milanês.