A Beginner's Guide To Risotto (ft. Wolfgang Puck)

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.

Start by preparing vegetable stock with leftover onion and mushroom stems for flavor.

Chop the onion, leaving a bit of the root to hold it together, then slice and dice it.

Smash garlic cloves to prepare them for cooking.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic to the skillet, cooking until glossy but not browned.

Add about 3 tablespoons of olive oil to the pan.

Add canaroli rice to the skillet, glazing it with the oil, onion, and garlic.

Pour in about half a cup of white wine and cook until it evaporates completely.

Add 2 ladles of the prepared vegetable stock to the rice, stirring constantly.

Continue adding stock gradually (about half a cup to a cup at a time), stirring constantly until absorbed before adding more.

Cook the risotto for about 20 minutes, stirring continuously to achieve creaminess.

In a separate pan, heat olive oil and add mushrooms to sauté them.

Add a tablespoon of butter to the mushrooms while sautéing.

Season mushrooms with fresh ground black pepper and a bit of stock to help steam them.

Blend half of the sautéed mushrooms to create a creamy puree, then add it back to the risotto.

Stir in peas for color and sweetness just before finishing the risotto.

Incorporate butter into the risotto on low heat for added creaminess.

Grate fresh parmesan cheese into the risotto, mixing well until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens