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The fail-proof way to make the best risotto that is creamy and scrumptious and tastes just like you were served in a restaurant!
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These last two weeks here in Florida have been really hot for February, which makes me a little sad. We don't get cold temperatures too often down here next to the equator. We only occasionally have little short cold "snaps" as they call them. I know everyone dealing with the cold and snow would think I'm crazy, but I get a little jealous of everyone up north getting to wear all the cute cozy outfits and coats and boots.
The other thing I'm jealous of is all the cozy, warm comfort food everyone makes to stay warm. At least this is one thing I can still do, even if I'm eating a hot bowl of chili or soup in my air conditioned house. Wearing the coats and boots...probably not a good idea.
Risotto has always been one of my absolute fave comfort foods. I always order it whenever I see it on a menu. But honestly, I used to be intimidated to try to make it at home. A few years ago, I finally made it at home for the first time, and I thought it was so easy! The hardest part is just being patient enough to keep stirring it...and stirring it...and stirring it. It's so worth it though! Be patient!
Ingredient Variations for making The Best Risotto
Risotto is a really adaptable recipe that you can change up in infinite ways to make so many different amazing variations. The base of the recipe should stay the same, but you can change what you use.
For example, in this variation, I use champagne, but you can change it up to white wine. Also, using different types of white wine will give different flavor results. The alcohol does cook out, but if you don't like to use alcohol when cooking, you can use broth. I came up with the champagne idea a few years ago because I thought I had wine when I went grocery shopping for ingredients, and lo and behold...no wine. I searched around for something to use as a substitute and found champagne. The champagne I had was a semi-sweet one, and I was a little hesitant, but I think it ended up being the best one I had made to date. Don't be afraid to try new things!
For the chicken stock portion, you can also experiment with different stocks and broths like beef stock, vegetable broth, miso broth or anything your imagination can come up with. Just use an equal amount and everything will be all good!
And lastly, I encourage you to change up the veggies, proteins and cheeses...the options are endless! Try spinach and artichoke with grilled chicken and creamy goat cheese. Try summer squash and peas with seared scallops and Parmesan cheese. Or how about roasted fresh corn with bacon or prosciutto and a sharp white cheddar. Be creative and have fun!
Tips for making The Best Risotto
When purchasing rice for risotto, you want to make sure you purchase Arborio rice. You won't be able to get that perfect, creamy consistency that risotto is known for with other varieties of rice. If you aren't able to find it in your store, you can purchase it from Amazon here.
One very important tip that I can't stress enough is to make sure that the broth you'll be stirring into the rice is kept at a simmering temperature. I keep it in a pot on medium right next to the risotto, so I can just easily grab a scoop as needed. The temperature of the broth needs to be very warm when you are adding it to the risotto. If it's not, it will drop down the temperature of the rice and stop or slow the cooking process. It could alter the texture of the rice in the end, and most likely add a ridiculous amount of extra time to the cooking process. No bueno.
And on to the recipe!
How to Make the Best Risotto
Ingredients
Veggies
- ½ tablespoon extra virgin olive oil
- ½ pound asparagus cut into 2" pieces
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 8 ounces baby portobello mushrooms sliced
- salt and pepper to taste
Shrimp
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 pound shrimp shelled and deveined
Risotto
- 1 shallot minced
- 1½ cups Arborio rice
- 8 ounces champagne or Prosecco
- ½ cup water
- 4 cups chicken stock
- salt and pepper to taste
- ½ cup shaved Parmesan cheese
- extra Parmesan for topping
Instructions
Saute the Veggies
- Heat a large skillet over medium heat. Add ½ tablespoon extra virgin olive oil. When olive oil is hot, add asparagus. Saute for 6-8 minutes until tender and slightly browned. Season with salt and pepper to taste. Remove from skillet.
- Add 1 tablespoon extra virgin olive oil. When olive oil is hot, add mushrooms. Saute for 4-6 minutes until browned. Season with salt and pepper to taste. Remove from skillet.
Cook the Shrimp
- Add 1 tablespoon extra virgin olive oil and 1 tablespoon butter. Cook shrimp 2-3 minutes, until opaque and slightly browned. Remove from skillet. There should be enough oil and butter left to saute the shallots and rice.
Cook the Rice
- Mix the champagne and water together.
- Place the chicken stock in a pan and heat until simmering. Keep at this temperature while you are cooking the rice.
- Add shallots and saute until soft, about 1 minute. Add the rice and cook for about 2-3 minutes until slightly toasty brown. Add the champagne water mixture and begin stirring the rice constantly, until the liquid mixture is mostly absorbed into the rice. Add a ladle-full of the warm chicken stock, still constantly stirring the rice until the liquid is absorbed. Keep adding the chicken stock in small amounts, making sure it is mostly absorbed until the next ladle-full is added, and still stirring the entire time. The whole process should take between 20-24 minutes. The rice should be al dente, and not mushy.
- When the rice is the correct consistency, add the Parmesan cheese and stir.
- Add salt and pepper to taste.
- Add vegetables to rice and mix.
- Serve rice topped with shrimp and Parmesan shavings for garnish.
M. Ellithorpe
Hi Teri,
Your recipes always sound so scrumptious. I don't care for asparagus but I might try this one.
You must love to cook. You take such great care with your directions and alternative ideas.
Thanks again.
Teri
Thank you! This is why it's the perfect recipe...you can swap out the asparagus for your favorite veggie. Let me know how it goes!
Madison Surdyke
This photo is beautiful and the recipe sounds delicious!!
Teri
Thanks, Madison!
Teri
Thank you!