The basic method of making risotto will never change; you cook the rice slowly and add broth gradually, so the starchy inside of the rice kernel expands as the outside layer dissolves into creaminess. Risotto feeds the soul and can take a whole range of flavors. I like the pumpkin risotto here, but try a shrimp risotto using shellfish broth, adding a pound of peeled shrimp at the last minute and letting them cook no more than 5 minutes. Or how about a green risotto, with a bunch of watercress or a few handfuls of spinach, chopped fine? Or a mushroom risotto with a pound of sliced fresh mushrooms added to the dried porcini mushrooms.
Keep in mind that there's a lot of bad risotto out there, usually because folks overcook it or add too much wine. But if you do have some white wine open, add a splash or two to the rice and onions, just before you ladle in the broth. It gives yet another dimension of flavor.
Ingredients
Serves 8
Step 1
1. Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.
Step 2
2. Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.
Step 3
3. Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Then finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.
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Reviews (5)
Back to TopThis is an awesome 'base recipe' for risotto. I added a splash of white wine (whatever you have open!). I agree that the secret is to not overcook the risotto. You don't want it gummy. You can pretty much add anything within reason and this will be a a crowd pleaser! Enjoy!
lmdavis92
scottsdale, az
8/22/2015
Apologies for the prior review! I was reviewing 2 recipes at the same time somehow! Everything is accurate up until adding the brandy:) I do recommend pairing this risotto recipe with Filet Mignon w/ mustard brandy sauce I was referring to, which you can find here: //m.fonts4kids.com/recipes/food/views/395936
MGrams
4/6/2014
Delicious, simple and doesn't take very long at all. I didn't use pumpkin, substituted thyme for the rosemary, and used shitake mushrooms. I also wanted to prep early, so 5 hours prior to dinner I sautéed the mushrooms and shallots, added the brandy, then prepared the dijon, thyme and vinegar (kept both of those mixtures separate until time to reheat). Everyone really liked it, and I thought it was delicious too. I'm never one to add anything to a great filet, but this was a delicious addition! I will definitely make this again.
MGrams
Phoenix, AZ
4/6/2014
Great recipe, super easy and tasty. Will make again.
SusanHendershot
Milton, ON
3/15/2014
My gosh, over a hundred dnownloads and no reviews? This is the very basic and classic way to make the perfect risotto. The key is lots of unsalted broth and very slow cooking. Haven't tried this, but it is wonderful with frozen or fresh peas or, for that matter, most any veggie.
pschasey
Palm Desert, CA
7/27/2013
