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Risotto! That famous Italian dish of rice, cooked for at least an hour until tender and creamy. Is it worth the time and effort? We say yes! Risotto is the perfect dish to make if you've got some time on your hands during the weekend. The finished dish is absolutely rewarding. In northern Italy, where risotto originates, they eat the dish as a first course for dinner. But the great thing about risotto is that it's hearty enough to eat for dinner itself, especially when you mix in some flavorful ingredients, like crispy prosciutto or pancetta, seafood, mushrooms and peas-- really any number of vegetables.
In the following slideshow, we teach you how to take the basic risotto recipe and customize it to your own preferences. All risotto recipes start out the same -- with sauteing a soffrito (the onions and garlic) in butter and/or olive oil. Then it's just a matter of toasting the rice and adding flavorful broth or stock and wine a little at a time. Use chicken stock, vegetable stock, seafood stock, clam juice, beef broth or whatever flavor base the recipe needs. Once the risotto is complete, add cheese, butter/cream and your mix-ins. Follow these ideas and you'll be cooking risotto like a pro in no time.
Risotto Recipes: 1 Basic Formula, 10 Flavor Twists
In the following slideshow, we teach you how to take the basic risotto recipe and customize it to your own preferences. All risotto recipes start out the same -- with sauteing a soffrito (the onions and garlic) in butter and/or olive oil. Then it's just a matter of toasting the rice and adding flavorful broth or stock and wine a little at a time. Use chicken stock, vegetable stock, seafood stock, clam juice, beef broth or whatever flavor base the recipe needs. Once the risotto is complete, add cheese, butter/cream and your mix-ins. Follow these ideas and you'll be cooking risotto like a pro in no time.
Risotto Recipes: 1 Basic Formula, 10 Flavor Twists
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