Classic risotto

A classic risotto is quite simple to make, but requires constant attention. Therein lies a certain difficulty! That is, if you want to get a really flawless result, adjust to the fact that you will not be able to leave the kitchen area during the preparation of risotto. What else is important? The right ingredients. The chicken broth should be really tasty, rich (no super-diet options). As for rice, try to find good Italian varieties, such as arborio or carnaroli. And the butter, wine and cheese just have to be natural and of good quality! And, finally, the cooking technique is important, all the subtleties of which you will find below. We are sure that this classic risotto will definitely be to the taste of you and your loved ones!



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classic risotto 


Medium-sized onion - 1 pc.

butter - 50 g

chicken broth - 2 l

round rice - 340 g

white dry wine - 125 ml

grated hard cheese - 60-80 grams

salt, freshly ground black pepper - to taste


Step 1

Peel and finely chop the onions for the risotto. Heat a large saucepan over medium heat and melt 30g of butter in it. Place the onions and cook over a low heat until translucent.

Step 2.

Pour the chicken stock into a saucepan and bring to the boil. Allow to simmer on a low heat. We need to keep the broth hot to cook the risotto properly.

Step 3

At the same time, gently pour the risotto rice into the saucepan with the onions and, stirring broadly, fry over medium heat for 3 minutes. It should become almost translucent.

Step 4.

Pour white dry wine into the casserole with the rice and onions. Stir and bring back to a boil over high heat. Cook until the rice has absorbed all the liquid from the casserole.

Step 5.

Carefully pour in a portion of the hot chicken broth (about 200 ml). Stirring constantly, cook the risotto until it is absorbed. Make sure the rice doesn't stick to the bottom.

Step 6.

Pour the next batch of chicken broth into the casserole and cook in the same manner. Don't forget to stir the risotto constantly! When 500 ml of broth is left, add it 125 ml at a time.

Step 7.

Periodically taste the grains of rice, tracing its degree of readiness. When it is soft on the outside but firm on the inside, the risotto is ready.

Step 8

Remove the sauté pan from the heat. Add the remaining butter and stir the risotto vigorously in a circular motion. Stir in the grated cheese and season with salt and pepper to taste. Stir and leave to rest for 5-7 minutes, then serve.


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