Today, I made you a video. Well, sort of. Let's say a video with no video in it. Just some animated slides. Well, that's a good start, right? I realized it would have taken me 3 days to incorporate the videos I shot. Because you see, I had already started making this risotto when I thought it would be a great idea to make a recipe tutorial. So I started shooting in the middle of the recipe. Meaning that I would have had to make a mix of pictures and videos. Well, that's doable, but not in 5 minutes. I need to learn first. Like learn how to edit of-A video properly, finding the righ music, add this music and so on. I have something to say. Wow, congrats to all my fellow food bloggers who do video recipes!! That's so much work!
Anyway, I still made this 'video' because I really want you guys to try making your own risotto at home. This stuff is SO GOOD, like amazing, like give-me-the-whole-skillet amazing. Already complaining about all the stirring? Honestly it's not that bad, really. The result is totally worth the effort. And again, this isn't as complicated as you may think it is. You need to follow 5 simples rules. But I won't tell you what those are, so I'm sure you'll watch the video haha. Otherwise, you can just scroll down at the bottom of the article, after the recipe. I made you a nice 'Pinterest recap'.
PS: it would be perfect for a Valentine dinner date. You're pretty sure to win his/her heart, and keep it forever. Food really is a key in relationship. You've been warned.
How to make a creamy restaurant-like risotto
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- a pinch of salt
- 1 ½ cups Arborio rice
- ⅓ cup white wine
- 4 cups chicken stock
- 3 tablespoon butter
- ⅔ cup grated Parmesan cheese
- a few leaves of parsley
Instructions
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In a large skillet, cook onion with olive oil and a pinch of salt, about 2 minutes, on medium-low heat.
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Add rice and cook until translucent, strirring often, about 1 minute. Don’t let it brown. Deglaze with wine and stir.
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Add ½ to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked.
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Remove from heat and add garnish of your choice (cooked shrimps, bacon, chicken...). In our case, cooked mushrooms.
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Add butter and stir to incorporate. Add parmesan and stir again.
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Garnish with parsley and serve immediately.
Colin Price
The creamy risotto recipe worked perfectly though I had to add more stock to cook the rice. I added mushroom and cooked quail with my own chicken stock. Though I say it myself, it was great.
Marie
This sounds delicious Colin!