I like this simple, basic risotto recipe. InBev used it a few times, but I find that I have to use more liquid and longer than 30 minutes for my rice to get tender and not to have that crunchy center. It takes almost an hour to get toothsome. You must try a kernel every few in order to see what works for you. Otherwise great recipe.
From EatingWell: January/February 2011
Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.
2 Reviews for Basic Risotto
I loved this recipe. Definitely worth the bit of extra time vs. just a simple rice as a side dish. It pleased a picky 9 year old, a 7 year old, and a "foodie" hubby. Definitely a keeper! Served it as a side to the crockpot Wine and Tomato Chicken recipe. Perfect!