My kids call risotto, “Cheesy Rice.” Yes, I am doing a bang up job teaching my children culture and refinement. Despite my best efforts, they are stubborn to the end, saying, “Why call it something fancy when we can just describe what it is?” Oy! What do you do with such an attitude?Risotto is my family’s favorite way to eat rice. I keep arborio rice on hand at all times, ready to mix it up into a creamy side. I rarely get fancy, though I think I may have saved about one hundred risotto recipes in various places, all with different vegetables and meats added in. I always seem pressed for time or brain cells, so I rely on this basic risotto recipe. I could make it in my sleep, but of course, I highly recommend being fully alert when using the stove.
1. Info for Basic Risotto
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Basic Risotto
- 1 tsp minced garlic
- 3 Tbsp schmaltz (or olive oil)
- 1 cup risotto rice
- 3½ cups chicken stock
- 1 Tbsp butter
- In heave skillet, melt schmaltz or heat olive oil.
- Add onion and saute until golden.
- Add garlic and rice, stirring and cooking for 3 minutes.
- Add 1 cup chicken stock, scraping up any fond that has formed on the bottom of the pan.
- Stir often while bringing to a boil.
- When it boils, turn down the heat to a gentle simmer.
- Simmer, uncovered, until the liquid is absorbed, stirring once in a while at first and more often as the liquid in the pan decreases.
- Add another cup of stock, repeating the cooking process.
- When that liquid is absorbed, add the remaining stock and continue to cook and stir occasionally.
- When the rice is creamy and no longer liquidy, turn off the heat. Stir in the butter and cheese until melted and well incorporated.