Risotto, an Italian rice dish, is a staple recipe that everyone should know how to make. It is simple to make. And ever so versatile. We show you how to do so, by using our Basic Risotto Recipe.
I am so tired from this job we are working, that I cannot even type out the entire recipe for this very tasty dish. I have had a few requests for a re-post of our basic Risotto recipe so I decided now would be a great time to do it. I use this basic risotto recipe when making “risotto”. I love it because it is flavorful and simple to make. You just add all the extra fun things to jazz it up! Here is the basic risotto recipe.
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Pancetta Spinach Risotto
- 1 cup Risotto Rice
- 2 shallots – minced
- 1 clove garlic – minced * let sit minced for 15 minutes before cooking – added health benefits!
- 1 ½ cup chicken, beef, veggie or veal broth – depending on your add-ins
- 1 ½ cup white wine
- 2 T. Olive Oil
- Salt & pepper to taste
- Saute shallots with olive oil until soft.
- Add garlic and cook for a couple more minutes, remove from heat and put in a small bowl.
- Heat the broth and wine together until hot. Turn off heat – do not keep cooking.
- Add rice to the same pan you have been using. Saute for a couple minutes until the rice is coated with the remaining oil.
- Add about a ½ cup of the broth mixture and stir – do not let boil. Cook it down a little and then add more broth. Continue this process until the rice is cooked al dente – do not over cook. When it is cooked right it will be a little creamy. Add whatever extras you have decided to add and heat through, this should only take a couple minutes.
- Then add the butter and keep stirring until melted.
- Take off the heat. Season with salt and pepper.
- If desired, before serving sprinkle with parmesan or asiago cheese.