Risotto is a dish thats become associated with fancy high end restaurants, but really, its the epitome of Italian home cooking and comfort food. No intimidation herewith these recipes youll master the art of risotto in no time. Learn more. Butternut squash risotto and mushroom risotto are some of the recipes youll find at Allrecipes for this authentic Italian rice dish. If youve never made risotto before, this easy recipe is a great place to start. This simple Italian classic is finished with butter and Parmesan cheese. Risotto The Pioneer Woman. The first time I ever tasted Risotto, I was living and working in Los Angeles, which means black pumps only left my feet for an average of about seven hours a day, i. Risotto Rice RecipeI slept. Anyway, our office went out to dinner one night with the CEO and the CFO and the COO, all visiting from Connecticut, and when the waitress took our order, all three of the big wigs ordered the special of the night Risotto. Because I wanted to be a big wig too, I went ahead and ordered Risotto too. I had no idea what it even was. But if it was good enough for those homeboy big wigs, it was good enough for me. I dont remember anything else that happened that evening, and its not because of the 8. I took the first bite of that Risotto all creamy and textural and perfectly flavorfulI was transported to another plane of existence entirely. After that first bite, I lost all feeling in my elbows, my eyes closed softly, and my scalp began to tingle, and not because the Santa Ana winds were in high gear that night. After that first bite, my life changed forever. I had eaten a perfectly prepared Risotto. And I never wanted to go back to the way I was before. Well, I wouldnt mind weighing 1. That would be nice. But you see, Risotto and 1. Our collection of risotto recipes includes brilliant dishes from some of the countrys best chefs. Risotto' title='Risotto' />They do not mesh. They can not coexist. They war violently, and only one can win. In my world, Risotto won. Long, long ago. There are dozens and dozens of variations on Risotto stirring in fresh pumpkin, adding lots of fresh herbs, mushrooms, shrimpyou name it. And though I love jazzing it up from time to time, most of the time I like to strip it down to a simpler, more basic recipe a little garlic, a little cream, and lots of freshly grated cheese. The first time I ever tasted Risotto, I was living and working in Los Angeles, which means black pumps only left my feet for an average of about seven hours a day, i. Risotto CakesBecause its hard to improve on perfection. The only downside to Risottowell, besides the fact that it establishes permanent residence on your bottomis that it takes around thirty minutes to make, and that thirty minutes is spent slaving over the stove, slowly adding in liquid in increments, then stirring until it reaches the right texture. In fact, the phrase slaving over a hot stove originated in a tiny town in Italy, when a cobbler actually chained his dutiful wife to their kitchen stove for three weeks, forcing her to make Risotto over and over and over. Chilling tale, isnt it Okay, so I made that up. But Risotto does require a little effort so just make sure you plan for that. I happen to think thats part of the joy of Risotto, thoughthe organic process of cooking and stirring and cooking and stirringplus it burns an extra twelve calories so you can have an extragrain or two. Lets go make it The Cast of Characters Butter, Olive Oil, Onion, Garlic, Arborio Rice, Chicken Broth, Heavy Cream, any one or combination of Parmesan, Romano, and Asiago cheese, Salt, Pepper, and Chives. Get ready for greatness, my homies. Before we go any farther, I bring you the following breaking news alert Pioneer Woman does not use processed Parmesan cheese in her Risotto. She usesACK Parmigiano Reggiano Whats gotten into me Whats the world coming toWHATS HAPPENING You can use whatever cheese you like. I happen to like the real stuff for this recipeit just takes the final dish over the top in flavor. Okay, first we need to grate the cheese, because if we wait til the Risottos on the stove we wont be able to break away long enough to get it grated. Basically, you need a total of 2 cups grated cheese. I start with the Parmigiano Reggiano. It makes me feel like, totally awesome. Ahhh, yes. Theres my baby. Come to mama, baby. Come to mama.  I also like to use a cheese called Pecorino Romano. Its very bitey and flavorful. Its also slightly softer and easier to grate. And thats always a nice break. As you grate the different cheeses, just throw it into a bowl together. Then itll be easy to dump it in at the end. This time I used Parmesan top left, Romano top right, and Asiago front. But you can use all of one or just two if thats what you have. Now peel 3 to 4 cloves of garlic. I used 3 because Im 3. I have this thing called HEARTBURN if I eat garlic after 5 0. Yeah, and my Arthur itis is givin me fits and my goiter is goitering and I have liver spots on my hands. Its all downhill from here. Just chop the garlic pretty finely. Please note This is not my favorite knife. My favorite knife was in the sink and I didnt have time to wash it. And I realized I no longer like any knife except that one. Next, dice 12 large onion. And now its time to slave over a hot stove Do it for chained up Italian wives everywhere. Heat a large skillet over medium to medium low heat, and add 1 tablespoon of olive oil. Then, add in 1 tablespoon butter. Ceviche Ingredients. Its for the flavor, man. Now throw in the garlic and onion, and dont be like me. The heat was too high and it sorta fried the garlic a little. But I totally meant to do that. As far as you know. Go ahead and saute for a couple of minutes until the onion is translucent. Now Dump in 1 pound Arborio rice, right on top of things. Then stir it around to coat the rice thoroughly. Now Heres what were going to do. Using approximately 7 to 8 cups of chicken stock or broth, were going to add in about 1 cup at a time, stirring constantly after each addition. As soon as it appears the helping of broth has been absorbed by the rice, add in the next helping. Its important not to leave the stove, and not to stop stirring gently. Heres the first addition of broth. Stir it around for a minute or two And when it looks like the liquid is mostly absorbed Add in a little more of the liquid. Were going to repeat this several times until weve used all the liquid. NOTE Its important not to get the skillet too hot. I really keep it on the low side of medium you dont want the rice to start sticking to the bottom of the pan. And remember to stir. Sorry Im so bossy. Heres another liquid addition Its amazing how quickly the rice absorbs the liquid. Blessed is the rice that hungers and thirsts for chicken broth for it shall be filled. So basically, youre going to keep up this craziness for at least 2. The point is to add the liquid in small doses, and stir it as it absorbs. Oooh, look Were getting close. When it starts to get puffy like this, youll want to taste a couple of grains. If it still has a hardfirm bite to it, keep up the liquidcooking process. The amount of liquid youll need to use varies not all Arborio behaves the same. Its ready I tasted a few grains and though its still firm and nice, the hard bite is gone. And now. And now its time to get serious. When most of the liquid is absorbed, pour in 1 to 1 12 cups heavy cream. Dont be afraid. I wouldnt lead you astray. Next, dump in the grated cheese. DONT BE AFRAID. I wouldnt do anything to hurt you. Now stir the whole dadgum mess together. And go ahead and pass out now so you can save up your energy to eat. Add in plenty of black pepper And a tablespoon or two of chopped chives. Next, add a little salt if it needs it, but remember the cheese is quite salty. Give it one final stir, and serve it right away. Because I cant wait another minute or Im going to wig out. But in a ladylike way, of course. To serve, just place a not too large because its richer than all get out portion in your favorite dish. I think Ill go for this Jadite soup plate. Sprinkle some chives on top or any ol herb will do. And if youre feeling fancy, do something like this. Only unlike me, please give your hand a dusting of bronzing powder. Man, thats a pale hand. It may not look like much, but let me tell you one thing This Risottois delicious. Theres no other word I can use. Next to a steakor a salador simply on its own with a glass of wine or a Fresca, if thats more your poison, there are few things more perfectly simple than Risotto. Make it. Make it now. Eat EnjoyurpExcuse me. Love,P Dub. Recipe. Risotto. August 2. Prep Time 1. 5 Minutes. Difficulty Easy. Cook Time 4. Minutes. Servings 8 Servings.