How to Make a Creamy Risotto
Posted: Thursday, January 07, 2010
by Nenita Wells
Have you ever ordered a dish of risotto in a restaurant and it tasted so good you want to make one at home? It is not as difficult as you think. If you have the time, you can make a creamy homemade risotto.
You can master the basic cooking steps of this Italian rice dish and be proud to tell your friends that you had a creamy risotto for lunch that you made from scratch.
A risotto dish can only be correctly described as a risotto dish when cooked following a standard procedure. You can cook it with a choice of your favorite flavors such as chicken, seafood or vegetables and adding fresh herbs of your choice.
1. What is needed: The ingredients
Preparation time is about 10 minutes and cooking time is about 30 minutes
You will need 2 saucepans, 1 ladle and 1 wooden spoon.
3 cups of low sodium, fat free chicken stock
1/2 tablespoon regular butter. Unsalted
1/2cup onion, chopped
1 tablespoon garlic, chopped
2 bay leaves
1 cup short grain rice or Arborio rice
1/2 cup white wine
1/2 cup green peas
1/8 cup of parmesan cheese, grated
salt and pepper
2. The cooking instructions:
1. Heat the 3 cups of chicken stock to a simmer and place in the back burner to keep warm
2. Place a second pan under medium heat add the unsalted butter and onion until it becomes translucent, then the garlic and stir with the wooden spoon well.
3. Add rice and stir to combine well and season with salt and pepper.
4. Add the wine, be careful not to get splashed and keep stirring until it is all absorbed. Add the bay leaves.
5. Add the heated chicken stock, 3/4 cup at a time, stirring and cooking until the stock is absorb. Keep it moist but not wet.
6. Add another cup of the heated stock and keep stirring until all the stock has been used. Keep stirring to give it its creamy texture.
7. Add peas. Once cooked, remove the pan from the heat, add cheese and stir well until cheese is melted. Remove the bay leaves.
8. Allow it to rest for a few minutes before serving.
3. The serving instructions:
Serves about 4 people 226 calories per serving
Spoon a generous helping onto a serving plate and garnish with a sprig of one of your favorite herbs.
A dish of risotto can be served as a starter or main dish. It can also be served with any type of vegetables or seafood. If you serve it with seafood you have to use seafood stock in your risotto. You can add a choice of herbs. Enjoy.
By Nenita Wells
You can master the basic cooking steps of this Italian rice dish and be proud to tell your friends that you had a creamy risotto for lunch that you made from scratch.
1. What is needed: The ingredients
Preparation time is about 10 minutes and cooking time is about 30 minutes
You will need 2 saucepans, 1 ladle and 1 wooden spoon.
3 cups of low sodium, fat free chicken stock
1/2 tablespoon regular butter. Unsalted
1/2cup onion, chopped
1 tablespoon garlic, chopped
2 bay leaves
1 cup short grain rice or Arborio rice
1/2 cup white wine
1/2 cup green peas
1/8 cup of parmesan cheese, grated
salt and pepper
2. The cooking instructions:
1. Heat the 3 cups of chicken stock to a simmer and place in the back burner to keep warm
2. Place a second pan under medium heat add the unsalted butter and onion until it becomes translucent, then the garlic and stir with the wooden spoon well.
3. Add rice and stir to combine well and season with salt and pepper.
4. Add the wine, be careful not to get splashed and keep stirring until it is all absorbed. Add the bay leaves.
5. Add the heated chicken stock, 3/4 cup at a time, stirring and cooking until the stock is absorb. Keep it moist but not wet.
6. Add another cup of the heated stock and keep stirring until all the stock has been used. Keep stirring to give it its creamy texture.
7. Add peas. Once cooked, remove the pan from the heat, add cheese and stir well until cheese is melted. Remove the bay leaves.
8. Allow it to rest for a few minutes before serving.
3. The serving instructions:
Serves about 4 people 226 calories per serving
Spoon a generous helping onto a serving plate and garnish with a sprig of one of your favorite herbs.
A dish of risotto can be served as a starter or main dish. It can also be served with any type of vegetables or seafood. If you serve it with seafood you have to use seafood stock in your risotto. You can add a choice of herbs. Enjoy.
By Nenita Wells
07JAN2010
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The author was born in one of the 7,100 islands in the Philippines, in Leyte where the famous American five-star general, Douglas MacArthur landed during WWII. She is one of eight children, and she has thirty-five nieces and nephews. She was raised by her parents to be a good Christian. Attended public school both in Elementary and High School in the Philippines. She went to college under the work and study program, earned her bachelor's degree with honors and her first paid full-time job was as secretary to the High School Principal, her first boss was a Benedictine Sister from Germany who was the Administrator of the Catholic school. She lived in New York City from 1977 to 2004 and now lives in Providence, Rhode Island. She loves to read and write poetry.
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More commentsThanks Nenita. Soiunds great, now I'm hungry. Think I'll go have a snack.Hi Dan. Thanks for taking the time to read and comment and I appreciate your stopping by. Best regards, ~Nenita~
I said neutral because I am not a cook, however the descriptions an layout method was perfect in my opinion. Excellent first paragraph. Even I, a non-cook, read further.Thank you so much Jeff. I really appreciate your taking the time to read and comment and thanks for your kind words. I am glad you stopped by. ~Nenita~
Thanks for that, i've saved that in to my list of recipes to make this year! I think i'd add some seafood to it as well. mmmm i thin its teatime now....Hi Lucy. The seafood flavour would even taste more delicious. Thanks for stopping by, I really appreciate your taking the time to read and comment. ~Nenita~
Nice recipe and easy to follow, taste delicious and i'll try it out.
Thank you Nenita,Although I haven't tried it yet, I know this will be excellent so I have printed it out, saved it in my recipe file, and plan to make this dish Thursday night with pork chops.
Nenita,I am 'seconding' my ratings for Readers Club (Now there's a word for Ken!)
Good article. I always see people messing up when cooking risotto on competition cooking shows on t.v. Now I think I'm going to give it a shot and see if I can make my own creamy risotto. Thanks for the tips.
Excellent recipe though can you suggest a few veggies instead of chicken to me??Hi Ravi.Thank you for taking the time to read as well as comment. For your broth, you can use any vegetables you find in your fridge or kitchen such as onion, celery, leeks, fennel bulb, carrots, turnips, zucchini, broccoli, cauliflower, bell peppers, mushroom. You can add to your risotto, cauliflower, mushroom, peas or broccoli whatever you prefer. Enjoy.Thanks again for stopping by.All the best to you and yours,NenitaThanks for these suggestions !!
it is really hard to get the score that is needed to hand more articlesHi Aileen.The secret of increasing your article score is to read articles in the Reader's Club. When you read someone's article in the Reader's Club you will earn points or credits and from that credit you will allow other readers to rate you. Most of the times, the ratings are generous.I recommend that you read the articles at the "Writers Library" located in homepage under the "More Cool Stuff" blue box at the right hand side of the homepage. You may also read my article below...LOL.Seven-Easy-Ways-To-Increase-Your-Searchwarp-Community-Interaction-Score by Nenita WellsGood luck.Nenita
ummm yummmy... Risotto is usually difficult to make...your instructions will definitely make it easier for those who have yet to try their hands at it...good job!Hi Jovana. Thank you for stopping by as well as for commenting. Welcome to Searchwarp. Looking forward to reading your submissions. ~~Nenita
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