Making a good risotto is like riding a bike, it takes time and practice, but once you get it, the skill is with you for life. I always thought it is very hard to get the right consistency and that rich texture a risotto should have, but really you just need to follow a few steps, and you will learn how to make it.
Start with learning how to make a simple one ingredient risotto and when you master it, you can move on to a two-pan technique dishes with squash and other vegetables.
Invest in a good Arborio rice, saffron and tasty dry wine and begin this tasty journey!
Ingredients (2 meal portions or 4 starters):
- 3 cups of veggie broth
- 1/2 tsp saffron threads
- 3 tbsp butter
- 1/2 medium yellow onion
- 2 cloves garlic
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 cup shredded Parmesan cheese
In another large pot melt 2 tablespoons of butter over medium heat. Add finely chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook for about 1 min. until aromatic.
Stir in rice and make sure it is all coated in butter. Fry the rice but do not brown (2min). Pour in wine and cook until wine absorbs. Pour in one ladle of hot saffron broth. Stir consistently until liquid is absorbed.
Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
Remove from heat and stir in remaining tablespoon of butter and Parmesan until melted. Leave it aside for 5 minutes and serve.
If you want even richer risotto, stir in a little bit of cream in addition to the butter and cheese.
If you want your risotto to be more liquid, keep some of the broth aside and add it to the dish before serving.
If you want to cut down on calories, you don't have to add butter, cheese or cream at the end. Once you get a feeling of the ratio of water to your rice to reach the degree of doneness you like, it should be very rich and creamy without additional ingredients.