Do not believe bloggers and chefs that tell you risotto is hard – or that you have to ‘stir constantly’. Neither are true. It’s one of the easiest dishes I make and the occasional brisk stir (and the right rice) are all it needs to be creamy and luscious.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:2 servings 1x
2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1 onion, chopped, divided
1 tbs butter or olive oil
3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
2 cups (8oz, 240gr) butternut squash, cut into small pieces
4oz (120gr) mushroom, trimmed, roughly chopped or sliced
1 tbs parsley, chopped
1 tbs olive oil
Heat chicken stock and keep hot over low heat.
In medium sauce pan heat butter / oil; add 1/2 of the onion and sauté until transparent.
Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
Add white wine and stir.
When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
Heat olive oil in nonstick skillet. Add 1/2 onion and sauté until starting to get tender.
Add mushrooms and sauté until starting to brown.
Add butternut squash and sauté until cooked through. You may have to cover skillet for 5 minutes to get the squash cooked.
Add parsley, cover and keep warm until needed.
For a vegetarian version use vegetable broth in place of the chicken stock. For a heartier risotto add 6oz (180gr) chicken breast, sausage or ham, cut into small pieces and cooked with Condimenti