The Italian grandmama returns.
I’m going to keep this post short and sweet, as I am on a mission to finish my next post – which is far lengthier – on baking the perfect ciabatta loaf. Yup, I definitely have an Italian theme going on (in case you missed it, check out this post on how to make a show-stopping rotollo). As for this risotto, be sure to snag your downloadable grocery list at the end of this post. Oh, and speaking of Italian awesomeness, be sure to pick up my free guide to channelling your inner Italian grandmama. Anyway…
Romanticizations and risotto
There is something special about a good risotto that I can’t quite place my spatula on. It’s not about its flavor, nor is it about the subtle yet satisfying bite that remains when perfectly prepared. To be honest, its specialness may have something to do with my tendency to romanticize the quintessential Italian grandmama. I am hopeless, I know, but I just can’t shake the image of the lovely, weathered woman – at least, that’s how my cookbooks depict and memories recall her – attending to her pot full of rice and yumminess.
Conjured up images of Italian grandmothers aside, this risotto is seriously damn good. Like, really good. I’ve had my share of mediocre risotto, and I promise you that this one is different. Please, do yourself a favor and just make this risotto.
Here’s the recipe.
The Best Damn RisottoPrint Recipe
- 2 c. arborio rice
- 4 T. butter
- 1/2 medium onion, chopped very fine
- 1 1/2 c. pinot grigio
- 2 1/2 c. bone broth or chicken stock
- large pinch saffron
- 1 1/2 oz. grated Parmigiano-Reggiano cheese
- sea salt and freshly cracked pepper
Heat the bone broth or chicken stock in a saucepan just until it reaches a simmer, then reduce heat to low to keep it hot.
Crumble the saffron into a small amount of the hot broth and set aside.
Heat the butter over a medium to medium-high flame and add the onions. Sautée until translucent and a bit soft, about 7 minutes. Add the rice and stir for a minute or two, until the outer edges of the rice grains have a hint of translucency to them. Add 1/2 of the wine and stir to incorporate. Once it's fully absorbed, add the other half and stir to incorporate.
Begin adding a ladle or two of broth at a time while stirring frequently to prevent the rice from sticking to the pan. Once the liquid has been fully incorporated, add another ladle or two of broth. Repeat. After a few ladling rounds, add the saffron broth and stir to incorporate. Continue the process of adding more broth until the risotto is only the slightest bit firm in its center. This may happen before you've used up all of the broth, which is fine.
Stir in the grated Parmigiano-Reggiano and season with the sea salt and pepper. Serve.
This risotto is super simple to make and super delish! It's a great recipe in and of itself, but don't feel like you can't add all sorts of goodies like porcini mushrooms (hint, hint! Add the mushrooms after the onions have cooked for a few minutes, and be sure to incorporate their soaking liquid into the risotto).
I’d love to know if you’ve tried this risotto recipe, or if you have your own favorite version. Also, you can click here to get a downloadable grocery list for this recipe (no email address required). Thanks for stopping by!