Risotto takes only 18 minutes and is just rice, broth, wine, shallots, butter and cheese.
Steps For Risotto:
Recipe Hack / Cooking Tips:
- Heat The Chicken Broth: If the chicken broth is cold when it mixes with the hot rice it shocks the rice. When the rice is shocked, it will not let out the starches. The starches are what make the risotto creamy. This is a common mistake and so easy to make perfect risotto.
- Acid at The End: When you eat out before the chef give you the food they always finish with some type of acid. Lemon, vinegar, chocolate (if dessert) brightened the dish up. This is the same with risotto. At the end a splash of lemon brightens up a creamy dish.
- Gratitude While Stirring: Use the kitchen as a place for self care. As you stir or chop say what you are grateful for. I do this all the time so that cooking can be a time to recharge. Here is the book I recommended for Living in the Now on the video below: Click Here
The Wine I Used In This Recipe Is My Favorite and They Deliver: Click Here
Things you will need:
Watch This Video On How To Make This:
How To Make Risotto
- 3 tablespoons extra virgin olive oil
- 1 shallot (chopped finely)
- 1 garlic clove (crushed lightly)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups arborio rice
- 1/4 cup dry white wine
- 6 cups chicken broth
- 2 tablespoons butter
- 1/2 cup Parmesan cheese
- First, add olive oil, shallots, garlic clove, salt and pepper on medium heat to a pot. Mix and stir for 2 minutes.
- Next, add rice and toast for 2 minutes. Make sure the rice just becomes translucent and not brown.
- Now add 1/2 cup of hot broth and mix until the broth is absorbed. Continue to repeat until the rice looks like porridge. The process should take 18 minutes.
- Finally, add the butter and Parmesan. Turn off the heat and mix until butter is fully melted. Enjoy!
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With a grateful heart and an amazing tummy – Jay