Basic RISOTTO

I’ll preface this one with a disclaimer: I’m in no way Italian. But boy do I love Italian food! This is a classic Italian dish that can easily be paired with a white wine and some traditional instrumental Italian music for an impromptu fancy (and dare I say, romantic) date night at home. Not a world-renowned Italian chef? Don’t worry, it’s easier than you think! Whether you’re cooking for your partner, your friends, or your dog, somebody is bound to be impressed with your cooking skills, I promise! As well, it’s really easy to build extra protein on top with green peas, shrimp, scallops, or salmon - so let’s get adventurous in the kitchen!

Prep time: 10 min   Total time: 60 min   Servings: 6 

Ingredients: 

1 & ½ cup of arborio rice 

4 tbsp of butter

½ cup white wine 

½ cup chopped white onion 

2 tbsp of minced garlic

5-6 cups of chicken broth (vegetable broth will also work)

1 cup of shredded parmesan cheese 

Salt and pepper to taste 

Instructions:

Step 1: Depending on your protein of choice, start to prep it first. Scallops, shrimp ect only take approximately 10 min so when your risotto is almost done you can start to fry it up. If you are using salmon or chicken preheat oven first and cook accordingly. 

Step 2: Melt your butter in a deep dish frying pan. If you don’t have a deep dish frying pan, a large pot will also work. Add your onion and garlic until the onion is translucent. 

Step 3: Next, add your dry rice to the pan. You want to toast the rice until it starts to brown and you hear a popping noise (approximately 5- 7 min). Add more oil or butter if the rice starts to stick.

Step 4: Deglaze your pan with the white wine. Once the wine is all soaked up, start to add your chicken broth one cup at a time or until the rice is completely covered. Once all the liquid is absorbed start the process over again adding 1-2 cups of broth at a time. It will take approximately 5 rounds of adding broth before the rice becomes soft. Remember to stir frequently so that the rice does not stick to the bottom. Season with salt and pepper once the rice is soft.  

Step 5: Add your parmesan cheese, mixing it until it is fully melted. 

Step 6: Scoop about a cup of risotto onto a plate or bowl and add your preferred cooked protein and any herbs you want (such as parsley, thyme, or basil).