Quick risotto recipe gives a taste of Northern Italy

There are so many ways to make risotto, one of the most popular which is a creamy dish with cheese.

Cooking the arborio rice to perfection isn’t the easiest of culinary skills, but with the right method, it’s so much easier.

American businesswoman and recipe creator Martha Stewart has a reliable recipe anyone can follow to whip up a delicious meal.

Sharing the recipe on her website, she said: “Two words: simple and cheesy. That’s what makes this easy risotto recipe the perfect dish. With every creamy, comforting bite, you’ll feel like you’ve been transported to northern Italy.”

The four-person dish cooks in a mere 35 minutes and is made from a simple blend of just seven ingredients.


Start by combining the broth and one cup of water in a small saucepan. Bring it to a boil before reducing the mixture to a low heat and leaving it to simmer.

Next, take a larger saucepan and set it over medium heat. Add two tablespoons of butter and add the minced onion.

Season generously with salt and pepper then leave to cook, stirring occasionally. When the onions are softened, after around five minutes, add the arborio rice.

Stir this frequently for two minutes while it starts to cook.

Add the white wine and stir occasionally until the rice has absorbed the liquid, which should take around two minutes.

Measure two cups of the hot broth prepared earlier and pour into the rice pan. Simmer the ingredients over low heat, stirring a little until mostly absorbed (for 10-12 minutes).

Continue to add the remaining broth gradually until the rice is “just tender”. Doing this one cup at a time should work, just allow the liquid to be fully absorbed by the rice before pouring it in the next.

Keep stirring until the rice is creamy (for 20 minutes total), and stop adding the broth when there’s plenty in there – you may not need it all.

Stir in the cheese and more butter then season once more before serving hot off the stove.

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