- Rice Arborio
- Some Finely Chopped Celery
- White Wine
- Some Butter Parmesan
- Extra Virgin Olive Oil
- Some Chicken Stock
- Butternut Squash
You’ll need some result or rice or arborio rice, some finely chopped celery and onion, white wine, some butter, parmesan, reggiano extra virgin olive oil, salt and pepper and you’re also going to need some chicken stock. which I have simmering on the stove because you want that to be hot by time we start cooking so this recipe is again it’s your basic and from this recipe you can make things like mushroom risotto you know butternut squash risotto seafood. Result i mean you name it and i will definitely share those recipes with you an upcoming episode. But I figured tonight and give you a little bit of a rundown on the basic. So i’m pretty much done with all of my setup. So let’s go to the stove and start cooking. I have a large nonstick skillet here with high sides. Now you want to make sure. when you’re making salt so, you make it in a wide pan with high sides. Otherwise if, you want to make it in a pot it kind of gets gluey. I have about a tablespoon of extra virgin olive oil in there and this is sitting over medium-high heat. And I’m going to add my onions, that i finely diced and my celery. I’m going to season my onions and celery with some salt. Because salt is going to draw out the liquid from them and it’s going to help this kind of cook along and get nice and soft.
Now, I’m going to let this cook for about five to six minutes. I’m going to reduce the heat to medium until the veggies have nice and gotten really soft and start to add on some color my veggies are exactly where i want them to be. So now I’m going to add in my resourceful rice or abour your rice. All I’m going to do is coat the rice in the extra virgin olive oil and all of the drippings from the veggies and you want to do that and kind of toast the rice for a minute not too long. Now going to add in some white wine and you don’t drink wine. You can totally skip this part and just add a little fold up chicken stock. Now I’m going to do is wait for the wine to reduce. Then I’m going to start adding my chicken stock which i’ll show you what it should look like. Once we get to that part my wine is pretty much all absorbed and that’s the consistency. You’re looking for before you add in another ladle full of liquid. Now ,we’re going to start adding our chicken stock one ladle full at a time. You’re going to do this whoops. You’re going to give this a stir and you’re going to sit by your stove thin by your stove and cook this for about 22 minutes. Until the rice is pretty much cooked. All the way but it’s really important to add a ladle full of stock at a time and not a whole bunch and walk away. Because you will not end up with a smooth result. But you’ll end up with a really grumpy mess really.
So, once this is absorbed and it looks just the way the wine just did then you’re going to add in another one and you keep doing that for about 22 minutes or until the rice is almost all the way cooked and then i will show you what the final steps are going to be my rice is perfectly cooked. At this time it’s a little bit al dente which is exactly what you’re looking for. Now this is not the consistency you want to end up with you want to add a little bit more liquid because risotto is supposed to have in italy. We say that it should always have the effect that it’s a known death. It’s a wave you want it to be once. I add this les ladle full. I’m going to stir it in like that. I am then going to season it with salt and pepper. Because we have a seasoned it. Yet now that that’s bubbling want to make sure to turn the heat off. Because I what’s going to happen as it cools it starts to thicken. So now i’m going to meet you
at the counter. So we can add in a few ingredients a few last ingredients and we can finally dig in that looks perfect when now i need to add one tablespoon of butter and you want to do this off the heat. Because obviously the heat of the risotto is going to melt it and a really good grading of parmigiano- reggiano. I’m down to my last nobody bit here definitely have to go to the store and get some more a little sprinkling of parsley not too much not too much.you just want a story to give this a nice stir.
Now ideally you would want to serve this on warm plates you want to put the plates maybe in the oven when the ovens maybe on 200 degrees just to warm them up. Because that’s how it’s supposed to be served, if you go to a restaurant and you have cold plates on your result we’ll send it back don’t even taste it turn back. Now someone once served me result on that was so thick you can stand a spoon in and it will stand up when you have that consistency. You have a
mess you don’t have result or resolve the consistency should be exactly like this if you look at it’s super loose not too loose. It’s loose, it pulls away from the pan it’s got a nice weight to it when i put my one spoon in and see this one is supposed to be like you. Put your one spoon in you drag it back and like a wave and falls back into itself you see that that’s what it means when we say con una linda with a wave that’s perfect risotto. Now this is your basic recipe you know everyone should know how to make a basic result the recipe. But like i said i have a lot of recipes for risotto seafood risotto being my
husband’s all-time favorite. I also have a butternut squash and sage risotto perfect for the fall. which I will always you know obviously.
5I will definitely share them with you but i will always store with a basic right result though as my base and then you can add a thousand different things to them. This smells and looks divine and definitely give it a try. So we had though it’s perfect absolutely perfect the texture of the rice is al dente. It’s so creamy and smooth it’s not overpowering by anything it’s just delicious you can really taste the parmesan reggiano. You can taste a little bit of the wine background. But if you don’t want to use wine don’t have to just replace it with a little bit more stock. But that’s it it’s super simple and easy.