Simple Risotto
This easy risotto will be done in 20 minutes but still tastes as if you've been making it for years. The flavors from the garlic, parmesan, and white wine will send you straight to your favorite italian restaurant
Ingredients
- 4 cups chicken broth heated
- 2 T olive oil
- 5 cloves garlic minced
- 1 ½ cups arborio rice
- ½ cup white wine
- ¼ t salt
- ½ t black pepper
- 1 t basil
- 2 T fresh parsley or 1 t dried out parsley flakes
- 2 T butter
- ¼ cup heavy cream
- ⅛ cup parmesan
Instructions
- Heat your 4 cups of chicken broth. It doesn't have to be boiling but should remain at a low simmering temperature throughout the whole process.
- Add the olive oil to a pan over low/med heat.
- Add garlic and let cook 1-2 minutes or until it's fragrant.
- Add arborio rice and combine with the garlic. Let the rice toast for about 2 minutes.
- Ladle in 2 or 3 scoops of broth and combine it with the rice. Let the rice absorb the broth, stirring minimally. Let the rice do the work for you! I only stir to make sure the rice isn't sticking to the bottom of the pan.
- Repeat this until all of your chicken broth is gone.
- Add your white wine and let that absorb into the rice.
- Season it with your salt, pepper, parsley, and basil. Combine.
- Take off the heat and add the butter, heavy cream, and parmesan.
Video
Notes
My top risotto tips:
- Make sure your broth and rice are never boiling. If it is, turn the heat on your stove down!
- Keep your chicken broth over heat the entire time. Making sure the broth is warm as it is added to the rice ensures a smooth cooking process because adding cold broth would bring down the temperature of your rice pan which would hurt the process.
- Don't constantly stir the rice. I usually wait around 30 seconds between stirs. The rice can cook itself on its own without help. Over stirring can ruin the texture.
- When it comes to cooking with alcohol, cook with what you drink!