Italian Rice Picnic – Risotto

This recipe is for an Italian dish made with a special rice. Super yummy fun picnic. The technique of slowly adding warm broth to starchy rice, which releases its starches to create a rich and velvety consistency without the need for heavy cream makes this dish super delicious.

Here is a basic recipe for a classic Parmesan risotto, along with key tips for success.

Classic Parmesan Risotto

Yields: 4 servings Prep time: 10 minutes Cook time: 25-30 minutes

• 6 cups low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter, divided
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced (optional, but recommended)
• 1 ½ cups Arborio, Carnaroli, or Vialone Nano rice
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• ½ cup freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Optional garnish: fresh parsley, chopped

1. Warm the Broth: In a medium saucepan, bring the broth to a gentle simmer over medium-high heat. Reduce the heat to low to keep it warm throughout the cooking process. It’s crucial that the broth is warm when you add it to the rice.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent but not browned, about 5-7 minutes. If using, add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the Rice: Add the rice to the pot with the onion and stir constantly for 2-3 minutes. This “toasting” step, called tostatura, coats the rice grains in fat and gives them a translucent appearance around the edges. This helps the rice to cook evenly and hold its shape.
4. Deglaze with Wine: Pour in the white wine and stir constantly until it is completely absorbed by the rice. The alcohol will cook off, leaving a fantastic depth of flavor.
5. Add Broth Slowly: Begin adding the warm broth, about ½ to 1 cup at a time. Stir continuously until the broth is almost completely absorbed before adding the next ladleful. This process, called cottura, releases the starches from the rice, creating the characteristic creamy texture. Continue this process for 20-25 minutes, or until the rice is cooked.
6. Check for Doneness: The risotto is ready when the rice is al dente—creamy and thick like a porridge, but the individual grains should still have a slight, firm bite to them. You may not need to use all of the broth. If you run a spatula through the risotto, it should slowly flow back to fill the space.
7. Finish the Risotto (Mantecatura): Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter and the ½ cup of grated Parmesan cheese. Stir vigorously until the butter and cheese have melted and the risotto is beautifully creamy and glossy. Season with salt and pepper to taste.
8. Serve Immediately: Ladle the risotto into bowls and garnish with extra Parmesan cheese and fresh parsley, if desired. Risotto is best served immediately, as it can thicken and lose its creamy texture as it cools.

Ceramic Cookware

Super yummy rice picnic!