Servings: six as a first course.
While it would be unfair to say that this is the risotto after which all others are derived—the Venetians provide plenty of competition—its lovely simplicity is hard to match. If you’re uneasy about risotto, this is a good recipe to start with because it’s simple and requires so few ingredients.
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Make Ahead Tips
If you try to make risotto ahead completely and then reheat it, it will be overcooked and mushy. Instead, you can cook it until it’s about halfway done—the rice should still be rather firm inside—and then spread it out on a baking sheet to stop cooking and cool. Cover the rice and set it aside at room temperature for up to two hours. When you’re ready to serve the risotto, return it to the pot and resume adding hot liquid until it’s perfectly al dente, a few minutes later.
If you have any leftover risotto, it’s delicious made into crunchy Risotto Cakes.
Excellent! I will add this to my repetoire.
Just made this, unfortunately it came out awful. I used all the ingredients and still this dish lacked flavor. The risotto was sticky and mushy. After the wine and stock was added in, more liquid was needed - wine and water were the only available options, I used about 1/4 cup of each during the end of cook time.The recipe needs more details when it comes to...1) the Saffron, cost $18 and due to improper use, the flavor and fragrance was lost and wasted2) the stirring, heating, and covering/not3) how to stir without mashing...This was an expensive dish to waste. We ate most of what was plated but the other 80% went straight into the trash.
A truly delicious recipe and simple to make. Heating the broth ahead of time and keeping it at a simmer made it absorb more quickly. I added the saffron to the broth to make certain it was melded into the liquid. And the grated parmagiana added an extra layer of flavor to the Osso Bucco I served with the risotto. The end result was creamy but firm, not runny and held up well to the more liquid sauce of the Osso Bucco.
Superb! Now a mainstay in my house. I have made this recipe with Osso Bucco, short ribs, and scallops. Once you have made this a few times, the recipe is easy to remember. Homemade risotto is amazing.You can make this ahead, stop at the point where the recipe says out can stay out for 2 hours on baking sheet. Let it cool on baking sheet and then put it in an airtight container. Reheat slowly with more broth within 24 hours.
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