The Perfect Risotto
Risotto is one of those "comfort food" dishes that is somehow more than comforting; it can console for just about any variety of misery you've experienced during the day. The caveat is that it has to be a good risotto- not some glunky, gloppy, left-on-the-stove-without-due-attention kind of mess. And that makes it a somewhat daunting dish to take on at home. Home cooks often worry about not being able to replicate the beautiful dish from their favorite Italian restaurant and winding up with a flop that will make them retire their aprons for good…
But, in fact, risotto is not a difficult dish to get right, which is why it’s regarded in Italy as a homey household dish rather than a restaurant-caliber meal. Following a basic formula and keeping a few tips in mind, it is actually very easy to achieve restaurant-quality risotto, and if you own an Instant Pot, all the easier. The Instant Pot eliminates the need for the constant, steady stirring that gives the dish its characteristic creaminess (and reputation for being laborious!), although I’m still hopeful that putting in the stirring time in the stovetop version is the path to Michelle Obama arms.
Below are some helpful risotto-making tips and Stovetop and Instant Pot versions of the classic risotto that can be paired with everything. Treat the recipe as the template for the variations that follow below (or your own experimentation!) Enjoy!
Tips for Perfect Risotto
Choose the right rice. Risotto is best with Arborio, Vialone or Carnaroli rices. The starch in these grains absorbs flavors easily and takes on a creamy texture. We are very big fans of the imported gliAironi Arborio that we carry. It is ultra high quality and sought out by Italian chefs because, unlike many Arborio rices, it is minimally processed, retaining part of the proteins and vitamins A, D, E and K on the surface; this gives it great flavor and texture, not to mention additional nutrients.
Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
Use a simple, dry white wine in your recipe. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
Add broth 1/2 cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
General Technique
Serves 2 as a Main Course, or 4 with accompaniments. Preparation: 25-35 minutes.
Ingredients
Stock: chicken or vegetable stock (low-sodium if canned). Stovetop Method- 3 cups; Instant Pot Method- 2 cups
Fat: 1 tablespoon butter or olive oil (or .5 tablespoons of each)
Flavoring: 1/2 large onion, finely chopped, or 3 shallots, finely chopped
Rice: 1 cup GliAironi or other Arborio or Vialone variety rice
Alcohol: 1 cup dry white wine or dry vermouth
Cheese: 1/2 -1 cup grated parmigiano cheese (to taste)
Seasoning: Salt and black pepper, to taste
Optional Additions: 1 cup Pinwheel Local Sweet Peas (frozen); or 1 1/2 cup arugula, sliced into ribbons
Herbs: 2 tablespoons chopped flat leaf parsley or 1 teaspoon fresh thyme leaves, chopped
Toppings: olive oil or a pat of butter; additional fresh chiopped parsley; 1/4 cup diced cherry tomatoes
Stovetop Method
1. Bring Stock to a simmer in a stockpot over medium-low heat; reduce heat to low. Meanwhile, in a heavy bottomed pot, heat the Fat you’re using over medium heat. Add the Flavoring (onions/shallots) and cook until soft and translucent, about 10 minutes.
2. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter/oil. Add the Alcohol and stir until the liquid is absorbed, about 30 seconds.
3. Add 1/2 cup of the simmering Stock. Stir until most of the liquid is absorbed. Add another 1/2 cup of Stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes. In the last 5 minutes of cooking, add any of the Optional Additions, if using.
4. Turn off the heat and stir in the Herbs and the grated cheese to taste. Season with salt and pepper to taste. Add any Toppings if desired.
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Instant Pot Method
In a medium saucepan over medium heat, heat your Stock.
Set Instant Pot to Sauté function and heat your selected Fat (butter/oil). Add your Flavoring (onion/shallot) and cook until soft, 5 minutes. Add rice and stir until toasted, 2 minutes.
Deglaze pot with Alcohol. Cook until most of the liquid is absorbed, then turn Sauté function off.
Add the 2 cups of warm Stock and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
Turn valve to quick release. Remove lid and stir in Cheese, Herbs, and any Optional Additions, if using. Season with salt and pepper. Top with any Toppings selected.
Risotto Variations
Mushroom & Herb Risotto
Follow the Stovetop or Instant Pot Classic Risotto recipe above. After adding your Flavoring in step 1, add 1 lb shiitake or cremini mushroom, stemmed and thinly sliced, and 2 cloves garlic, minced, and cook for an additional 1-2 minutes at medium-low, until mushrooms have softened. Ensure that the garlic does not burn. Following the remaining recipe steps. Use a pat of butter and fresh thyme as your Toppings.
Creamy Chicken & Roasted Root Veggie Risotto
Our Roasted Root Veggies make this delicious risotto quick & easy!
Follow the Stovetop or Instant Pot Classic Risotto recipe above. In step 3, as your Optional Additions, add 2 cups of Pinwheel Roasted Root Veggies (frozen); allow to cook for 5-7 minutes until the veggies are heated through and softened; then add 1 lb. of cooked chicken (leftover rotisserie chicken pieces pulled off the bone or chicken breast pieces work well) and stir for 1-2 more minutes (if using the Instant Pot method, add the veggies to Step 3 when deglazing the Pot, and add the chicken after the Quick Release in Step 5; use the Saute function for 1 minute to heat the chicken through in the risotto.) With your Herbs add 1 tablespoon of lemon juice plus the chopped zest of 1 lemon. Complete recipe as directed, using 2 tablespoons of chopped chives and a pat of butter as your Topping.
Butternut Squash Risotto
Follow the Stovetop or Instant Pot Classic Risotto recipe above. In step 1 add 6 fresh sage leaves, sliced to saute with your selected Flavoring and follow the recipe as directed. In step 3, add 3/4 lb. of Pinwheel Butternut Squash Chunks (frozen) as your Optional Additions (if using the Instant Pot method, add the squash chunks to to Step 3 when deglazing the Pot.) Complete recipe as directed, replacing the Herbs at the end with 4-5 additional sage leaves, sauteed quickly in olive oil until crispy, and a handful of chopped fresh parsley leaves. If desired, add 1/4 cup of crispy bacon pieces as a Topping.
Turkey & Spinach Risotto
Follow the Stovetop or Instant Pot Classic Risotto recipe above. Prior to sauteing the Flavorings in step 1, generously season 12 oz. of Koch’s Organic Turkey Breast Fillets with salt & pepper and slice into bite-sized pieces. As per the Classic recipe, heat the Fat in a large flat bottom pan; when hot, add the turkey and cook (in batches if necessary) until cooked through, 2-5 minutes depending on the thickness of your turkey pieces. Transfer cooked turkey to a plate and set aside. Continue the Classic recipe as directed. In step 3 use 6 oz. of Pinwheel Local Chopped Spinach, the cooked turkey pieces and 1 Tablespoon of lemon juice and the zest from 1 lemon as your Optional Additions (if using the Instant Pot method, add the spinach to to Step 3 when deglazing the Pot, and add the turkey, lemon juice & zest after the Quick Release; use the Saute function for 1 minute to heat the turkey through in the risotto.). Complete recipe as directed. Top with toasted slivered almonds, if desired.
Couscous “Risotto” with Tomato, Spinach and Feta
Not a true risotto dish, but easy and delicious with many of the same qualities as risotto. We recommend using Agrozimi Handmade Pearl Couscous and Elli & Manos’s Tomato & Feta Flavor Burst as ideal ingredients for this recipe!
We provide just the stovetop method for this recipe, as it doesn’t require the constant stirring that makes the Instant Pot an easier choice for traditional risotto recipes.
Ingredients
8 oz. Agrozimi pearl couscous
1 tablespoons unsalted butter
2.5 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, crushed
1 tsp thyme
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
2 cups chicken or vegetable stock
1/2 lb. Pinwheel Local Chopped Spinach (frozen)
1 tsp oregano
4 tablespoons feta, crumbled
1/2 cup diced cherry tomatoes
Optional: handful of Pitted Kalamata olive, 2-3 fresh basil leaves, torn
Method
1. Melt the butter in a large flying pan with 2 tablespoons of olive oil and fry the onion and garlic on a low heat for 5 minutes or until browned.
2. Add the couscous and saute until lightly toasted. Add the thyme, paprika, red pepper flakes, Flavor Burst sauce and stock to the couscous and mix well. Bring to boil and then reduce heat and simmer, covered, for about 15 min. or until all the liquid is nearly fully absorbed.
4. Before taking the risotto off the heat stir in the frozen spinach and cook another 2-3 minutes. Add salt & fresh ground pepper to taste.
5. Place the feta into a bowl. Add .5 tablespoon of olive oil and mix in the oregano and tomatoes.
6. Divide the risotto into bowls and top with the feta-tomatoes mixture and olives and/or fresh basil, if using.