risotto rice = Piedmont rice This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino. Lesser grades are (in descending order) fino, semi-fino, and commune. You can sometimes find brown risotto rice, which has more fiber and nutrients, but it isn't nearly as creamy as white risotto rice. Never rinse risotto rice-
prep time25 Min
Ingredients For risotto rice (how to make)
1 cup arborio rice
(optional) 1/2 cup cooked meat, vegetables or seafood
2 tbs light olive oil (eliminate if using sausage) optional add 2 tbspn butter to saute onions
2 cups water, chicken or beef stock
1 cup white wine optional substitute water or stock
1 medium onion chopped
2 cloves of diced fresh garlic.
salt and pepper to taste
How To Make risotto rice (how to make)
Chop vegetables or meat and set aside.
Heat a large skillet over medium-high heat until hot.
Add olive oil.
Stir in onion and fry for 2 minutes.
Add garlic and optional ingredients.
Stir about 2 minutes.
Add rice while still stirring.
Continue stirring until the rice is slightly browned.
Add wine and reduce till almost evaporated.
Gradually add water or stock about 1/4 cup at a time. Continue stirring.
Reduce heat to simmer.
As liquid is absorbed add another 1/4 cup until cooked al dente.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!