Extra-Rampy Ramp Risotto Recipe (2024)

FAQs

What is the secret to a good risotto? ›

Mixing in the right ratio of broth to rice is an important part of the process. Remember that it will always be 3 times as much broth as rice, meaning if you use 1 cup of rice you will need to use at least 3 cups of broth and the amount increases if there are more people.

Ingredients for Mushroom Risotto

Broth: Homemade chicken broth is always the best choice for flavor, but you can use store-bought chicken broth for convenience. Choose low-sodium broth and adjust the seasonings at the end.

Add cheese and butter: Italian risotto is usually finished with butter and Parmesan cheese, which adds flavor and richness. Rest before serving: Let the risotto rest for a couple of minutes before serving, this will allow the starch to settle and make the risotto creamy.

Aromatics like shallots, garlic, and thyme build layers of flavor, while gradually adding hot stock as you stir helps coax the starches out of the arborio rice for the creamiest risotto. We love incorporating mushrooms for added flavor, but feel free to make the dish without—or swap in your favorite vegetable!

Don't Rinse The Rice

Unlike other rice such as jasmine or basmati, you should not rinse arborio rice (the rice used to cook risotto) before cooking. The starch on the outside of long grain rice causes it to become sticky and gummy when cooked. But for risotto, the starch actually helps create an extra creamy sauce.

The amount of water needed for making risotto can vary depending on the recipe and the type of rice being used. In general, a good starting point is to use a ratio of about 3-4 cups of liquid for every cup of rice. This liquid can be a combination of water, broth, or wine.

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Because risotto is cooked uncovered on the stovetop, a lot of liquid evaporates. Plan on about three times as much liquid as rice. And that liquid should be stock of some sort. Chicken stock is the staple, but use whatever stock you prefer — beef, vegetable, seafood.

What thickens risotto? ›

Risotto rice varieties are short grain varieties, which have higher levels of starch. During cooking the rice is stirred constantly and this causes the rice to release starch and thicken the risotto. The liquid is also added gradually to make sure that the risotto is thick and not too runny.

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.

Try adding sherry vinegar for mushroom risotto, white or red wine vinegar in place of white or red wine, or even rice or apple cider vinegar to boost the taste in asparagus risotto. Just be sure not to overdo it. A little vinegar goes a long way — remember, you're looking for balance, not a sour, overpowering tang.

Remember, there will always be 3 times as much broth as rice–if you use 1 cup of rice you will need at least 3 cups of broth. We've made a simple chart to measure for the right serving sizes: Risotto for two people: ¾ cup of rice, at least 2 ¼ cups of broth.

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.