How To Make Risotto
Add wine first to allow the alcohol to cook out. Stir the rice as you add the wine to help coax the starch out of the grain. Slowly add hot cooking liquid. Allow only a veil of liquid to cover the grain. Stir constantly until liquid is absorbed.
- Tip: We recommend using low-sodium store-bought broth, which will add flavor without making the dish too salty. See our favorites.
Add the remaining ingredients, such as meat, fish, vegetables, or cheese during the last few minutes of cooking time to keep them intact.
Try it! Practice this technique with the following 6 recipes:
- Sage Risotto with Fresh Mozzarella and Prosciutto
- Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil
- Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
- Baked Risotto with Asparagus Spinach and Parmesan
- Monterey Jack, Corn and Roasted Pepper Risotto
- Barley Risotto with Caramelized Leeks and Mushrooms