- Cuisine: Italian, Mediterranean
- Course: Pasta & Rice
- Skill Level: Moderate
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This information is per serving.
Calories from Fat170
Serving Size:15 oz. (435 g)
Risotto originated in northern Italy and is now popular throughout Italy. Made using short grain arborio rice, it has a creamy texture unlike any other rice recipe without the need for cream or any other sauce.
Risotto is rarely offered on the menu of most Italian-American restaurants. Unlike pasta that can be precooked and reheated when needed, risotto is best eaten immediately. You an refrigerate leftover risotto, but the texture deteriorates as the rice continues to absorb moisture and break up.
Risotto with green peas is just one of hundreds of variations of risotto you can make using any of a few simply vegetables.
Arborio rice is now available at most grocers. It produces the best quality risotto. Long grain rice can be substituted, but it doesn’t produce the same creamy texture. Never use quick cooking rice for risotto. You need the starch released from the rice during cooking to make creamy risotto.
To make a cheese risotto, omit seafood.
- Risotto is made with a 1/2 cup of cheese or more. Added salt usually is not necessary when using Romano cheese. Romano cheese is made using more salt than Parmesan cheese.
- Constant stirring is required to prevent the rice from sticking and scorching. Using a heavy bottom stainless steel pan will help distribute the heat and prevent sticking.
Nutrition information assumes using shrimp with no added salt.
- 1 1/2 cups (300 g) arborio rice
- 1/2 cup (120 ml) dry white wine
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 g) butter or margarine
- 1 (150 g) small onion, diced
- 1 tablespoon (15 ml) fresh Italian parsley, minced
- 4 cups (960 ml) homemade or low-sodium chicken broth
- 4 tablespoons (20 g) parmesan cheese, grated
- 1 teaspoon (5 ml) kosher salt or to taste
- Fresh ground black pepper to taste
- 12 oz (350 g) cooked or raw medium or small shrimp, peeled and deveined
- or 12 oz (350 g) of your favorite seafood (mussels, clams, scallops, crab, lobster, salmon)
Method of Preparation
In a 3 to 4 qt/l pan, melt the butter in the olive oil over medium heat. Sauté the onion 3 to 5 minutes or until translucent. Add the wine. Cook 1 minute.
Add the rice and parsley and cook, stirring about 1 minute. Add one cup of stock. Cook, stirring, until the rice has absorbed the stock. Add another cup and continue cooking and stirring. Repeat for the 3rd and 4th cups. After the liquid from the 4th cup has been absorbed test the rice for doneness and season with salt and pepper to taste. Rice should be firm similar to al dente pasta.
If necessary, continue adding stock or water (1/2 cup at a time) cooking and stirring until al dente. If after adding the 5th cup of stock the rice is still undercooked add more stock or water until al dente. Total cooking time is about 20 to 35 minutes.
For Shrimp Risotto
Add shrimp to pan after Step 4. Stir to combine. For raw shrimp, cook 1 to 3 minutes or until opaque. Heat cooked shrimp 1 to 2 minutes or until heated through.
For Seafood Risotto
Clams, mussels and other mollusks can be added with or without the shell. Cook until shells open and mollusks are cooked through. Add bite size pieces of scallops, salmon or other seafood. Cook 1 to 3 minutes depending on size. Do not overcook.
Remove the pan from the heat. Stir in the parmesan cheese. Taste and adjust seasoning. Let the risotto set 3 to 4 minutes before serving or until raw shrimp or seafood has fully cooked. Serve with additional grated cheese if desired.