Basic Risotto

Risotto is an Italian technique for cooking rice that involves first toasting the rice in a little oil and then using a flavorful liquid like broth or wine to finish the cooking process, resulting in a creamy and flavorful rice dish.

Ingredients:

• 1 cup of rice

• 1 tbsp of oil (olive oil adds a nice flavor, but you can use a more neutral oil like avocado or vegetable)

• 1 quart of chicken broth (reduced sodium used for nutrition calculation)

Method:

1. In a medium pot, cook the oil and dry rice until the rice starts to turn more opaque and a few grains start browning.

2. Add room temperature (or warmed) broth a little at a time, stirring well at each addition, adding more as the previous addition becomes well incorporated and absorbed. Stir throughout cooking to prevent scorching. Risotto is done when rice is tender and all the liquid is incorporated.

Variations: Add aromatics like minced garlic or finely chopped onion to the first stage of cooking to sweat while the rice toasts. Add other cooking liquids (like white wine) as part of the total liquid component. Add delicate flavors like fresh herbs or grated parmesan cheese when the risotto is nearly complete.

Nutrition (based on 4 servings): 218.8 calories, 3.6g total fat (0.5g saturated), 0mg cholesterol, 680.6mg sodium, 38mg potassium, 40.6g carbohydrates (0g fiber, 0g sugar), 4.3g protein

Printer friendly pdf