![Basil and Tomato Fried Rice](https://static01.nyt.com/images/2023/08/01/dining/HM-tomato-and-basil-fried-rice/merlin_210026700_8232a93f-3b37-4eba-b072-7a544beaedfc-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Risotto
![Risotto](https://static01.nyt.com/images/2022/09/07/dining/kc-risotto/kc-risotto-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4½cups low-sodium chicken (or vegetable) broth
- 2tablespoons extra-virgin olive oil
- ¼cup minced shallot (from 1 medium shallot)
- 1garlic clove, minced
- 1cup arborio or carnaroli rice
- ½cup dry white wine
- 1tablespoon unsalted butter
- ¼cup freshly grated Parmigiano-Reggiano, plus more for garnish
- Salt
Preparation
- Step 1
In a medium saucepan, bring broth to a simmer over medium, then reduce heat to lowest setting to keep warm.
- Step 2
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in oil, 1 minute.
- Step 3
Add wine to rice and increase heat to medium-high. Cook, stirring, until all of the liquid is absorbed into the rice, about 1 minute.
- Step 4
Add ½ cup of the hot broth and briskly simmer, stirring very frequently, until almost all of the liquid is absorbed, about 2 minutes. Repeat, adding ½ cup of the broth at a time and stirring until all of the liquid is absorbed before the next addition of broth. Cook until rice is al dente and risotto is creamy and saucy, about 18 minutes total. (If you need more liquid because you run out of hot broth, you can simply use hot water.)
- Step 5
Turn off heat. Stir in butter and cheese, and season to taste with salt. Divide among 4 shallow bowls and garnish with more cheese. Serve immediately.
Private Notes
Cooking Notes
I will never stir risotto again. I repeat, I will never stir risotto again. I found out you can just saute the ingredients, and then put the whole thing in the oven for about 50 minutes with some foil under the lid (to prevent the steam from escaping) and it comes out absolutely perfectly every single time.
Looks a bit too soupy for me. I would cook it a while longer to leave the rice moist, but not swimming, and still al dente.
I use Julia Child's risotto method: sauté rice with aromatics, add wine and stir until absorbed. Then add hot broth ALL AT ONCE, bring to a simmer, cover and bake at 375 for 5 minutes, then 325 for 18. Perfect, creamy risotto every time.
Totally agree. No risotto served like that would pass muster in Milano. Or possibly just a bad foto?
This is a standard, delicious risotto recipe, BUT don’t forget to add a lemon squeeze at the end. It greatly elevates the dish.
The liquid should be integrated. The test is that good risotto should make an “onda”, wave When you pour it into the plate. Obviously all cooks have their habits and tastes. But no one I met in thirty years of living in Milan used garlic in risotto. And they probably sautéed onions in butter, or half butter half oil.
Just go with the simplicity of this wonderful recipe. You can try to cut corners but short of maybe adding mushrooms, this risotto is perfect. Follow the recipe and you will be happy.
This is the one recipe that, done in an Instant Pot, beats the traditional method hands down every time. Ingredients per this recipe, then start with steps 2 and 3, then add all the broth (no need to warm it) to the Pot as step 4, then a 5-6 minute pressure cook followed by a quick release and a couple more minutes of stirring to get the liquid to the desired level, and the results are better and quicker every time with a fraction of the effort.
Two things I learned from my Piedmontese grandmother about making risotto: 1. If you don’t have homemade stock, don’t bother, 2. Never use garlic, shallots or sweet onions are more delicate. And yes, I agree with other commentators - the risotto shown in the photo is much too soupy.
Risotto is a dish where personal preferences play a huge role. Even within my own family, I need to balance the amount of butter and Parmesan used. Followed the Jamie Oliver recipe for years and he uses considerably more rice. I like to throw in garlic, mushrooms and peas in with mine. Takes effort but it’s been a staple in our family for years. Enjoy.
Make it in the instant pot, especially if weeknight. I don't know why this suggestion is not going into helpful!
I’ve been making risotto in myriad variations for decades; with porcini, or saffron; or peas, squash, shrimp, ad infinitum. I cook using the traditional ‘add stock, stir’ method until the rice remains a tad al dente, then stir in butter, cheese (and a dollop of heavy cream, if I feel decadent). Then let the risotto rest a couple minutes; then add stock again; then plate. Rice that seems ‘soupy’ when plated quickly absorbs the liquid. And never use garlic or shallots — sweet white onion.
Instant pot: 2C rice 4 1/2C broth (maybe even more at the end) Butter Onion / shallot / a little garlic maybe 5 minute, quick release and stir. A lot.
A perfect risotto recipe. I choose to always put in a vegetable at the end. We particularly like asparagus. A chunk of butter, perhaps a dollop of cream, and lots of Parmesan makes the risotto wonderfully creamy and delicious…not runny.
Main reason to buy a pressure cooker is to make risotto without having to stir it. A great and easy trick.
Easy, quick risotto. Paired great with grilled salmon and broccoli. May try to incorporate peas, asparagus or mushroom next time. 10/10 recommend!
Made this for my son’s birthday along with some filet mignon. Both kids love it! The Parmesan cheese elevates this recipe. Great basic recipe.
Added about a cup of grated parmesan at the end and it turned out beautifully. Rich and delicious, a great compliment to the rest of the meal.
What I like is how you can beef this up by adding pretty much anything towards the end. Frozen vegetables of any kind. Very tasty!
I tried the oven method suggested by others. It took longer than 5 mins at 375 plus another 18 mins at 350. I added an additional 20 or so minutes at 350. Keep an eye on it though or it may dry out.
I tried the suggestion of others to add the hot stock and the. put in the oven at 375 for 5 min another 350 for 18 min. It took much longer. I added 20 more minutes at 350 and it was perfect. Keep an eye on it though or it may dry out.
This is a very easy, simple, delicious recipe. I followed the recipe except I didn’t have white wine so I used white sweet vermouth and I loved the flavor it gave it. For the method, I did it the old fashioned way and just stirred the whole cooking time. I find it enjoyable and relaxing. And much more involved and connected to the food. By the time you pull out the insta pot and wait for it to warm up or heat the oven you could be eating risotto you made on just the stove top in one pot!
To obtain a proper rissoto all'onda, you should add the stock/broth a little at a time and stir. This helps push starch out of the rice as well as the heat and bubbles of the simmer In addition, add cold butter and cold cheese, allow to rest or contemplate for a minute covered, then whip the butter and cheese (add a bit of stock) at the stage of the "mantecatura." Rissoto All'Onda means the rice will fold over onto itself like a wave in the pan. Use a wooden spoon as well!
My family thought it was not bad but soupy. Will try again…. Thinking of those I love while I stir the pot or bake it like the Julia child’s method.
I use my pressure cooker for risotto. Quick and delicious. In season, I love to add fresh parsley. Ooh, I'm getting hungry!
I made with madeira instead of white wine, turned out rather well. Good base recipe.
My mods Turkey stock instead of chicken broth (it thickens better as it cooks down and the flavor comes out richer) Yellow onion is fine Romano cheese instead of parm Risotto should have mushrooms: porcini sautéed in pancetta fat works well. Toss in at the end. Two cloves of garlic instead of one
I made this tonight and the texture was fine. But it had no taste and I even put more grated cheese in than the recipe called for. The only thing I can think of is the arborio rice I had on hand was pretty old - could that have affected the flavor?
Perhaps. Rice does get stale. Hold airtight with not too much heat change. Don't hold longer than 6 months or so. Each ingredient should be flavorful...stock, broth, and cheese - use good D.O.P parmigiano or pecorino. I infuse my mushroom risotto broths with mushroom stems or dried mushrooms. Hope this helps
I used this recipe and the notes as a guide. First time making risotto. It is a labor of love. I subbed ACV for wine and used half oil half butter. Added rice to the pan with shallots and thyme. It was amazing!
Agree that the instant pot makes effortless risotto. I generally only make risotto Milanese but this version looks very nice.
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