Classic risotto may be intimidating and terrifying but with this recipe, even a beginner can seem like a pro. I have never experienced risotto before and this was one of the most enjoyable dishes I’ve ever made.
I’m constantly looking to try new things, experiment more and be more creative with my cooking. As a result I like to pick out something new at the market or store that I’ve never cooked with before such as a spice or sauce, a protein or vegetable, etc. I’ve never cooked with Arborio rice and I was inspired by Sydney’s dish on The Bear TV show.
I decided to go all out and remake her Cola-Braised Short Ribs and this classic risotto dish is the perfect bed for the perfect dish.
What is Classic Risotto?
Risotto is an Italian dish that consists of Arborio rice cooked in a broth slowly until it becomes rich and creamy and oh so yummy!
What is Arborio Rice?
Arborio rice is an Italian short-grain rice. It is high in amylopectin starch which gives risotto that classic creamy texture it’s known for. Though it is available as brown arborio, the rice is more commonly sold as white rice which is starchier and used in risotto.
Cooking with wine
I love the addition of a dry white wine with my risotto. It helps to balance the richness of the dish with a little acidity. Note even though the alcohol in the wine will cook out completely, you do not have to use wine. Just add the equivalent of broth instead.
Between my love for cooking and my obsession with the show I present this recipe.
Ingredients for classic risotto
- 5 cups of chicken stock (any stock flavor will work)
- 2 tbsp avocado oil or olive oil
- 2 tbsp butter, divided
- ½ cup shallots
- 3 tbsp garlic, minced
- 2 tbsp thyme, chopped
- ¼ cup parsley, chopped
- 1½ cups arborio rice
- Pinch of salt and pepper
- 1 cup dry white wine (something you enjoy drinking)
- ½ cup Parmigiano Reggiano
Directions for classic risotto
Step 1
Start by bringing your chicken stock to a simmer over medium heat (depends on your stove). Reduce the heat to keep it on a very low simmer.
Step 2
Add oil and half the butter to a dutch oven, then add the shallots and cook over medium-low heat until softened about a minute or two. Stir occasionally, add the garlic, thyme and parsley and continue stirring for 30 seconds. Add the rice, salt and pepper and stir to coat.
Step 3
Each time we add the broth we are also adding a small amount of the wine. Start with a ½ cup of chicken broth and a little of the wine. Stirring frequently, cook until the broth and wine liquid is absorbed. If your stove is running hot, turn the heat down a little. You want to go low and slow here. You don’t want the rice to stick to the pan. Continue to cook adding ½ cup of chicken stock and a little of the wine each time until all the liquid is used.
After you’ve incorporated all the cooking liquid and the rice has absorbed enough liquid to become creamy and just the right tenderness, your risotto is done. It should take around 30 minutes, give or take. Don’t be afraid to taste as you go.
Step 4
Remove the risotto from the heat. Add the rest of the butter and grate in ½ cup Parmigiano Reggiano cheese. Fold to combine.
Step 5
Serve and enjoy!
Check out my Cola-Braised Short Ribs to complete the dish as inspired by Sydney’s dish on The Bear.
If you made this recipe I would love to hear how it turned out. Feel free to share with me here or on my social media. @EmjaybeeDesign #EmjaybeeDesign
Here’s to flavorful recipes that inspire you to break out your creative side while you’re in the kitchen.
♥ Megan
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