How to Make Risotto I Taste of Home

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Use a heavy enamel coated Dutch oven for even heat conduction.

Add onions to the Dutch oven and sauté for a couple of minutes.

Add arborio rice to the onions and sauté for a couple of minutes to add a toasted nutty flavor.

Warm the vegetable broth ahead of time to prevent starches from congealing.

Slowly add the warm broth a little at a time, stirring often to release the starch from the rice.

Serve risotto fresh and hot right off the stove to avoid congealing starches.

If you have leftovers, warm them up with a little more broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens