A risotto requires 3 things to be amazing: time, a homemade broth and freshly grated Parmesan cheese!
Try it and you will be so happy !
And it is something really delicious—especially if it is made with homemade broth. I now cook it every 2 weeks because it’s also a great vegetarian alternative. But watch out, of course it’s only vegetarian if you take a vegetable broth 😉
What’s a risotto anyway?
A risotto is a Northern Italian dish in which rice is cooked in broth. And it is stirred at the same time, until it has a slightly creamy, velvety consistency. The best-known type of rice for this is Arborio rice.
So what are the main ingredients?
The basic ingredients are Arborio rice, broth, white wine, butter, onions, and Parmesan cheese.
And then it can be refined with mushrooms, spinach, peas, or asparagus. Or just add a spoonful of homemade pesto, and you have a really delicious risotto. And dinner is served in 30 Minutes. 🙂
My tips for the perfect risotto:
- Homemade hot broth
- quality white wine
- freshly grated Parmesan
- stir, stir and stir
Everything tastes better with a homemade broth, and you know what’s in it. But if you don’t have any, you can of course also use a glass of ready-made broth or the bouillon cubes.
But why should the broth be hot when you add it?
Quite simply, in order not to interrupt the cooking process of the rice. Because when the broth is cold, the rice will also get cold again and the cooking process is interrupted.
The risotto should always be covered with a little broth so that it can cook down nicely. So always add one ladle at a time. And stir. Stir, stir, stir.
I still let my risotto sit in the pot for a few minutes, but first I add the remaining butter and freshly grated Parmesan cheese. Then the rice is just right with a little bite.
What can I make with it?
Oh, if you want it to be vegetarian, then of course your favourite vegetables. But what is always really delicious is simply adding my lemon salmon. And while you cook (stir!) the risotto, the salmon gets ready in the oven. Well, if that’s not efficiency in the kitchen, then I don’t know.
Enjoy your dinner!
love, sabrina x
Risotto- a basic recipe
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 350 g Risotto Rice
- 800 ml broth
- 160 ml dry white wine
- 2 EL Olive oil
- 50 g butter
- 50 g Parmesan cheese
- salt
Instructions
- Cut the onion into small cubes
- Heat the broth in a separate saucepan
- Sauté the onions in a saucepan with the olive oil and half the butter
- Add the rice and briefly mix everything together
- Slowly add the white wine and stir everything
- Turn the heat down a bit, the rice should simmer, not boil
- Gradually add a ladle of the hot broth
- Add a pinch of salt
- And continue to stir—the rice should always be just covered with the liquid.
- Again, stir and fill up with the broth from time to time
- After about 25 minutes, the rice should be cooked—soft with a slight bite
- Add the remaining butter and stir
- Turn off the stove but leave the pot on the hot plate
- Grate Parmesan
- Add half of the Parmesan, stir and let the rice soak for about 5 minutes
- Season with salt, divide between your plates and top with the remaining Parmesan cheese
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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If you are looking for some different recipes:
- Swiss Sausage Salad – A Classic Summer Dish from Southern Germany
- Classic Venison Roast – just like Grandma used to make
- Pasta all `Amatriciana- dangerously good and easy!
