The secret to a great-tasting, smooth and creamy risotto is patience. While it may take a little more time and attention to make this Italian favorite, it is definitely worth the wait. And once you see how versatile and easy it really is, and discover the countless dishes that can be made with a risotto base, you won't mind it a bit.
Risotto is traditionally made with Arborio rice, which is usually grown in Italy. You could substitute another type of white rice, but you wouldn't get the same texture. The stubby, milky grains of Arborio have a high starch content, which gives the risotto its rich creaminess.
You can use risotto as a side dish or main dish, but it basically starts out with the same simple recipe (serves 4 to 6):
1 medium-sized yellow onion
4 tablespoons butter
5 cups of chicken broth, heated slightly (a little extra just in case)
2 cups Arborio rice
Salt and pepper to taste
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