Classic Risotto (plus Tips For Perfect Risotto)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 3 cups water
• 2 cups chicken broth
• 1/4 cup butter, divided
• 1/2 cup chopped onion
• 1 cup uncooked u.s. arborio rice or 1 cup medium grain rice
• 1/3 cup dry wine
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup diced sun-dried tomato (optional)
• salt
• pepper
• parsley (to garnish)

Recipe

• 1 heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. reduce heat to low and keep warm.
• 2 meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. add rice and stir for 2 to 3 minutes. add wine; stir until absorbed.
• 3 increase heat to medium-high; stir in 1 cup water-broth mixture. cook uncovered, stirring frequently, until liquid is absorbed. continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
• 4 cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
• 5 stir in cream, cheese, tomatoes, salt, pepper and remaining butter. stir until mixture is creamy, about 2 minutes.
• 6 serve immediately. makes 6 servings.
• 7 10 tips for perfect risotto from usa rice:.
• 8 •choose the right rice. risotto is best with u.s. arborio or medium grain rice. the starch in these grains absorbs flavors easily and takes on a creamy texture.
• 9 •use a heavy pan with a thick bottom and sides to help distribute heat evenly. make sure it's large enough to hold the cooked rice. the rice will expand to about three times its original volume.
• 10 •don't rinse the rice. this removes the starch which gives risotto its wonderful creamy consistency.
• 11 •sauté the rice in butter or oil. this coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
• 12 •use a simple, dry wine. sauvignon blanc or chardonnay always works well in risotto recipes. risotto dishes also pair well with these wines.
• 13 •keep the broth at a simmer when adding to the rice. hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
• 14 •add broth one cup at a time, allowing the broth to fully absorb before adding more. the gradual addition of broth and slow cooking helps produce creamy risotto.
• 15 •stir often. this keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
• 16 •get creative! stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
• 17 •risotto is done when the rice is al dente -- creamy, yet firm in the center. never let rice dry out when making risotto. for a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth.