Ingredients and Weight:
- Arborio rice: 2 cups (1.1 pounds)
- Chicken stock: 6 cups (1.5 liters)
- Dry white wine: 1/2 cup (4 ounces)
- Parmesan cheese: 1 cup (4 ounces), grated
- Butter: 1/4 cup (2 ounces), unsalted, cold and cut into small cubes
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, finely minced
- Salt and pepper: to taste
- Saffron threads: 1/4 teaspoon
- Sausage or bacon: 1 pound, cooked and chopped (optional)
- Peas: 1 cup (6 ounces), fresh or frozen
- Chopped parsley: for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large Dutch oven or stockpot, heat the chicken stock to a simmer. In a separate saucepan, heat the white wine until it just begins to boil.
- In another large skillet, melt half of the butter over medium heat. Add the onion and sauté until softened about 5 minutes. Add the garlic and cook for another minute.
- Add the rice to the skillet and stir to coat with the butter. Cook for 1-2 minutes until the rice starts to turn translucent.
- Add the white wine to the rice and cook, stirring constantly, until the wine has been absorbed.
- Start adding the hot chicken stock to the rice, one ladleful at a time. Stir constantly and allow each ladleful to be absorbed before adding the next.
- Continue cooking and stirring for 25-30 minutes, or until the rice is al dente (tender but still slightly firm to the bite).
- When the risotto is cooked, remove it from the heat. Stir in the Parmesan cheese, remaining butter, and salt and pepper to taste.
- If desired, add the cooked sausage or bacon and peas to the risotto.
- Garnish with chopped parsley and serve immediately.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15 grams
- Carbohydrates: 50 grams
- Fat: 10 grams
Dish Characteristics:
- Creamy and flavorful
- Rich and cheesy
- Perfect for a special occasion or dinner party
- Can be easily customized to your liking
User Comments:
- "This is the best risotto I've ever had! The flavors are amazing and the texture is perfect."
- "I love the addition of the sausage and peas. It makes this dish a complete meal."
- "This recipe is so easy to follow and the results are always delicious."
- "I've made this risotto several times now and it's always a hit with my guests."
- "This is a great dish for a special occasion or dinner party. It's sure to impress your friends and family."
Special Precautions and Tips:
- Be sure to use Arborio rice for this recipe. It is a short-grain Italian rice that has a high starch content, which makes it creamy and delicious.
- Stir the risotto constantly while it's cooking. This will help to prevent the rice from sticking to the bottom of the pan and burning.
- Don't overcook the risotto. It should be al dente, tender but still slightly firm to the bite.
- If the risotto becomes too thick, add a little more chicken stock.
- If the risotto becomes too thin, reduce the heat and cook for a few minutes longer, stirring constantly.
- Serve the risotto immediately after it's cooked. It will start to thicken as it sits.
