• What you need
  • 1 cup Arborio Rice
  • 4 cups Stock
  • 1 Small Shallot Diced
  • 1 Clove Garlic Minced
  • 1/4 cup White Wine
  • Parmesan Cheese

Rissoto is one of those rich tasting dishes that is easy to impart many flavors into. The starches from the rice helps to create a velvety texture while keeping the grains of rice perfectly tender. This dish is a simple parmesan version that can easily be changed by adding a few other ingredients.

For a more earthy taste you can try adding some diced mushrooms. Toasted nuts, different cheeses, and vegetables can all greatly affect the end result.

There are several varieties of rice you can use for this, my favorite however is Arborio. A short grain rice which breaks off some nice starches and for me creates a beautiful rissoto every time.

Lets keep this one simple, but before we get started I have one word of warning if you have never made it before. Do not leave this unattended while cooking. It is a labor intensive dish and is easily ruined if you are not constantly stirring during the cooking process.

Start off by heating your stock, you will want it hot so that you do not slow the cooking process when adding it to your rice.

Heat a large pan over medium heat and when hot add a small amount of oil and your shallots. Saute until they are tender. Add your rice and garlic and mix everything to coat well.

cooking rissoto

Add your wine and stir until it has reduced enough that the pan appears almost dry. You will need to add about 1/2 a cup or so of stock to your rice and continue stirring. Again once the liquid has almost all been absorbed you repeat the process making sure to stir constantly.

The more attention you give your rice during the process the more starches will be released, this is key in getting the creamy texture that good rissoto has.

Keep adding stock in small amounts until your rice is tender, this takes around 20 – 30 minutes depending on temperature and your rice type. If you pan is too hot more liquid will evaporate than be absorbed, too cold and your rice will not cook.

Once your rice is tender continue cooking until your rissoto becomes thick, it should easily glob together on the end of your spoon. To finish grate some parmesan and fold into your rice.