24 Rich Risotto Recipes (2024)

FAQs

What is the best risotto in the world? ›

Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold.

If you've ever made risotto before, the recipe that you followed most likely called for broth or stock, but the truth is that salted water produces better results.

Risotto alla Milanese

Beef is the name of the game when it comes to this dish, as it's made with several different parts of the cow! Beef stock and beef bone marrow are two of the primary components of the dish, and saffron provides the finishing touches. You'll probably find this variation more than most others!

Often called the "king of Italian rice," carnaroli from Riso Buono is the risotto variety of choice for cooks in the know. With a higher starch content and firmer texture than the arborio you may see at the grocery store, this rice makes an ultra-creamy, restaurant-quality risotto that's almost impossible to overcook.

The stock is added a little bit at a time and should be fully absorbed into the rice before more stock is added. This process can take up to 45 minutes and will result in a delicious creamy mixture of al dente rice.

Using beef broth for the risotto was a new twist for us (we always use chicken broth and white wine), but it gives the creamy risotto this amazingly rich, earthy heft. And the white balsamic vinegar adds an invigorating pungency-- almost a mildly sour note, but in a really good way -- to the dish.

La mantecatura is everyone's favorite stage because you add more flavor and creaminess to the risotto though the addition of butter, cheese or oil. Grab your rested risotto and cold butter or cheese, gently stirring until melted and evenly distributed.

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

How do restaurants cook risotto so fast? ›

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

Risotto can be flavored in many ways, with ingredients like Parmesan cheese, mushrooms, and truffles commonly used to add depth and complexity to the dish. Because of the mild flavor, it can even be customized to be a dessert with ingredients like chocolate, bananas, or caramel.

Italians often lean towards a meat or fish dish when considering what to pair with risotto as a subsequent course. However, given the heartiness and richness of many risotto preparations, it's not unusual for it to be the main and sole attraction of an Italian meal.

Risotto alla parmigiana

Add the rice, brown it over high heat, and add some red wine. Continue cooking, stirring often and adding some hot broth, little by little. After about 12 minutes, when the risotto is still al dente, add some diced scamorza cheese and let it melt.

The history of risotto is naturally tied to the history of rice in Italy. While there are many conflicting opinions on the historical intricacies, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages.

The key to the perfect texture is making sure that the rice cooks slow enough to absorb the stock/broth. Also, be sure to stir so that the Arborio agitates against itself: this will help to create that gorgeous, creamy mouthfeel. Delicious and accurate recipe!

Key takeaways. It is important to choose a short-grain rice variety with a high-starch content to achieve the best creamy risotto. Arborio and Carnaroli are the best options that possess these characteristics and are known for their ability to absorb the flavors.