Risotto | Basics with Babish

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.

Turn on the pressure cooker to its hottest or browning setting.

Sweat a small, finely chopped onion in the pressure cooker.

Add 2 cups of Risotto rice and toast for about 1 minute until edges become translucent.

Deglaze with about 1/2 cup of white wine and sauté until all the alcohol has cooked off.

Add 4 cups of chicken stock and mix to ensure no grains of rice are stuck to the side of the pan.

Lock the lid on the pressure cooker and cook on high pressure for 5-6 minutes.

Use the quick release steam valve to let out all the steam before opening the lid.

Grate a large amount of Parmesan into the risotto and season with kosher salt and freshly ground pepper.

Stir to combine until the cheese is melted and spices are evenly distributed.

Refrigerate most of the risotto to use later for Arancini.

Cut a whole butternut squash in half and scoop out the seeds.

Place the squash cut side down on a parchment lined baking sheet and drizzle with olive oil, rubbing it into every crevice.

Stuff the cavity with fresh sage, season with kosher salt and pepper, and bake at 350°F (175°C) for 45 minutes to 1 hour until tender.

Scoop out most of the squash, reserving about 1 cup, and blend the rest with chicken stock until it becomes a purée.

Sweat a small onion in olive oil in a large stock pot until soft and translucent.

Add 1 cup of Arborio rice and deglaze with a couple hearty glugs of dry white wine.

Simmer over high heat until the smell of alcohol has cooked off.

Slowly add chicken stock a couple ladlefuls at a time from a separate pot kept at a constant simmer.

Continue stirring until you can drag a spoon across the bottom of the pot and it leaves a trail.

Add 2-3 ladles of hot chicken stock and repeat the process until the rice is nearly fully cooked.

Add the butternut squash purée and stir to combine, cooking at medium-low heat until the rice is complete.

Fry fresh sage leaves in butter until the butter turns brown, then remove the leaves and set aside.

Add a few tablespoons of maple syrup and brown butter to the risotto along with grated Parmesan, mixing until melted.

Chop the reserved roasted butternut squash and add it for texture, seasoning with kosher salt and white pepper.

Plate the risotto, topping with brown butter and chopped bacon, then shave Parmesan on top and garnish with fried sage leaves.

To make Arancini, create a thin slurry of water and all-purpose flour.

Take a handful of chilled risotto, flatten it, and insert a hunk of cheese in the center before forming it into a ball.

Coat the ball in the flour slurry and then in panko breadcrumbs.

Deep fry the Arancini in vegetable oil at 350°F (175°C) for 7-10 minutes until golden brown, flipping occasionally.

Remove and drain on paper towels before serving with warm tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens