Creamy, comforting, and surprisingly simple, risotto is one of those dishes that feels fancy but is totally doable at home.
Whether you’re craving a cozy dinner or looking to impress someone special, this easy homemade risotto recipe has you covered.
With just a handful of ingredients and a little bit of stirring, you can whip up a dish that’s rich, flavorful, and perfect for any occasion.
Let’s dive into the world of risotto and make it less intimidating, one delicious spoonful at a time!
INGREDIENTS
250g Carnaroli Rice
2 litres Chicken stock
1 tbsp Acidic Butter
160g Dry White Wine
Parmigiano Reggiano; freshly grated
Pecorino Romano; grated
Salt
Black pepper
Acidic Butter
170g Butter
30g Onions
100g White wine
60g White wine vinegar
Salt to taste
METHOD
1. In a medium saucepan, bring the chicken stock to a boil. Then reduce the heat and keep it at a low simmer.
2. In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Add the rice to the pan and toast it for 2 to 3 minutes.
3. Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it’s almost dry.
4. On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it’s completely absorbed. Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
5. While the rice is cooking, slowly grate the cheese and set it aside for later.
6. After about 18 to 25 minutes, you should have added close to 12 ladles of stock. The rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add more stock and continue cooking as necessary.
7. Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper. The risotto should be soft and creamy. If it seems too thick, add more stock to loosen it up.
8. For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft. Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
9. Once the onion flavour is infused, strain the liquid through a fine sieve. Place the liquid back on the heat and reduce it by 75%.
10. Slowly emulsify/whisk in the butter to the liquid reduction to create the acidic butter.
11. Finish the risotto with a generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese.
