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It’s not hard to make this decadent, creamy Italian rice dish.
Step 1: Heat the broth
Bring the chicken broth to a simmer in a medium saucepan.
Step 2: Saute the onion and garlic
Add the onion and garlic to the olive oil in a separate pot, and saute over medium-low heat until it is fragrant and translucent.
Use a roomy, heavy pot that distributes heat evenly, such as a stock pot or Dutch oven.
Step 3: Add the rice
Add the rice to the onion and garlic. Lightly toast it, stirring constantly over medium heat for about three minutes.
Do not brown the rice. It should become translucent around the edges but remain white in the center.
Step 4: Add the wine
Add the wine, and stir and cook until nearly all of it is absorbed by the rice.
Step 5: Add the broth
Add a ladleful of the hot broth to the rice, stir and cook until the broth is absorbed, and then add more stock. Repeat, one ladleful at a time, until the broth is nearly gone or the rice stops absorbing it.
Add more ingredients for flavor: herbs, vegetables, seafood, poultry, or meat.
Step 6: Cook until tender
Continue stirring and cooking until the rice is tender. Add more stock or water if the risotto begins to dry out.
Step 7: Add butter and serve
Remove from the heat, and stir in the butter and parmesan cheese for added creaminess. Now dig in!
Did You Know?
Did you know? For two-thirds of the world’s people, rice is the foundation of home cooking.
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