How to Make Risotto – The Basics (VIDEO)

Risotto is an easy Italian rice dish perfect for date night. Blue Jean Chef Meredith Laurence teaches you how to make it at home.

Basic Parmesan Risotto
Serves 2 as a main course, 4 as a small starter

Ingredients:
4 cups chicken stock
1 tablespoon butter (plus more at the end of cooking optionally)
1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, minced
1 cup Arborio or Carnaroli rice
½ cup dry white wine (optional)
¾ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
salt and freshly ground black pepper

Directions:
1. Pour the chicken stock into a saucepan and bring the mixture to a boil. Reduce the heat to its lowest setting and keep warm.
2. Heat a large sauté pan or skillet over medium heat. Add the butter and olive oil to the pan. Cook the onion until translucent and tender – about 5 minutes. Add the garlic and cook for an additional minute.
3. Stir in the rice and coat each kernel well with the butter and olive oil. Add the white wine (if using) and stir until the wine has almost disappeared. Add a ladle of hot chicken stock to the pan and stir until almost all the liquid has disappeared again. Then, add another ladle of stock and continue to stir. Continue in this manner until the rice reaches the desired tenderness, adding one ladle of stock at a time. If you run out of stock before the rice has cooked to your satisfaction, simply continue using water instead of stock. (See Make-ahead instructions below if you’re preparing in advance.)
4. When the rice is tender, remove the pan from the heat and stir in any cooked ingredients that you’d like in your risotto, along with the Parmesan cheese, more butter if desired and fresh parsley. Season to taste with salt and pepper. Spoon a mound of risotto in the center of the plate and garnish with more cheese if desired.

*Make-ahead instructions:
Follow the recipe through step 3, stopping before the rice is completely tender. Spread the rice out onto a baking sheet to cool, but do not refrigerate. When you are ready to serve dinner, return the rice to the sauté pan and continue to cook, adding the last ladle of stock and stirring. Proceed with step 4, stirring in any cooked ingredients, cheese and parsley, and serve.