How to Make Risotto | Chemists in the Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is a great substitute.

Dice half an onion.

Chop a handful of shiitake mushrooms and two sweet Italian sausages.

Sauté the onions in two tablespoons of extra virgin olive oil to create a sofrito.

Once the onions are ready, add the sausage and the mushrooms.

Toast two cups of Arborio rice in the mixture, being careful not to let it burn.

Add two cups of dry white wine and two tablespoons of butter, stirring until the butter melts and the wine has mostly evaporated.

Add about two cups of broth, lower the heat, and keep stirring.

As the rice soaks up the broth, gradually stir in one and a half more cups until the rice is fully cooked.

Increase the heat to high and stir vigorously until the risotto reaches peak creaminess.

Sprinkle on some parmesan or grano padano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens