A creamy risotto might make a main course, but for this Italian dish ofbraised veal, you might want to bend the rules of one dish cooking to be able to serve a traditional Italian-style side dish. Making risotto is not demanding—you can make it with ease while the veal shanks are braising.
Ingredients
Step 1
For enough risotto to serve four, heat about 2 tablespoons of butter in a sauce pan. Add 1 cup of a round-grain rice such as Arborio or Carnaroli and stir the rice over medium heat. Add the broth, one cup at a time, until the rice has absorbed 3 cups of liquid. You should stir the risotto frequently as it cooks to get a good creamy texture. (If you like, replace 1/2 cup of the broth with 1/2 cup dry white wine.) For a saffron risotto, add a few threads of crushed saffron with the first cup of broth.
Step 2
大米是温柔和奶油后,脱了衣服the heat and add 2 tablespoon butter and 1/3 to 1/2 cup grated Parmesan cheese. Stir the risotto vigorously until the butter and cheese are blended in. Serve at once on heated plates.
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Reviews (12)
Back to TopLove this recipe. I have been making it for years. It is always a hit- so easy!
Anonymous
Houston, TX
3/22/2021
The ingredients are all there. However, it's 3 c broth or 2.5 c broth + 1/2 c wine. There's only 4 necessary ingredients. That's the great thing about risotto!
franallen
Syracuse, IN
5/30/2019
Read the recipe for the ingredients. 4 tbl butter 1 cup round rice 3 cups broth or 1.5 cups broth/1.5 cups white wine A few strands crushed saffron 1/3-1/2 cup parmesan
sjstone
Charlotte, NC
8/2/2016
How can anyone possibly give this recipe 4 spoons?!? AND be so bold as to comment on how good this recipe is...when THE INGREDIENTS ARE MISSING! One spoon!
Anonymous
California
6/20/2016
LJColman, exactly! I can't see the recipe either. ?
de14031
Clarence, NY
3/13/2016
Where are the ingredients???? The cooking instructions show, but no ingredients. How much broth?
ljcolman
2/12/2016
Simple and delicious.
terezalev
Zürich, Switzerland
7/20/2015
Love this recipe. It is a great base for a lot of variations and easy to commit to memory.
katherynh
Atlantic Beach, FL
12/11/2013
I love this recipe. As said before, it's a great base for so many risotto variations. The variations are only limited by your imagination.
Anonymous
St. Paul, MN
2/18/2011
This is a wonderful recipe that I'll make again and again. I did follow a tip on the arborio rice container which was to saute 1/4 cup chopped sweet onion and a generous clove of garlic, also chopped finely, along with the rice, which added another layer of flavor to the dish. I also substituted vegetable broth for the chicken broth (I use Better Than Bouillon) for vegetarian dinner guests and added 1/2 cup Parmigiano Reggiano cheese at the end. We all thought it was delicious! Definitely Four Forks!
rossobaron
Orlando, FL
2/14/2011
Porkcfish is just right here -- this is a great base for all kinds of risottos. This is going to be a new staple in my recipe box. I just made the recipe with mushroom broth, fresh shiitakes, kate, thyme and black pepper and can't wait to try it again with a completely new set of ingredients.
Anonymous
Washington, DC
9/26/2010
This is a good, basic risotto recipe. I highly suggest using 1/2 wine and 1/2 broth. This is a base from which you can make all kinds of hoodley-hoo risotto dishes. I used this as the base for an appetizer. I had to know something out quick for passed hors d'oeuvres and I used phyllo cups (stop laughing, NOW), put the risotto inside, topped with carmelized onions and a little Emmenthaler. Seriously, melt cheese on anything and people rave. But it was quite good.
Porkcfish
Syracuse, NY
6/14/2010
