Creamy Risotto Recipe | How to Make Perfect Risotto Every Time | Chef Vicky Ratnani

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 the stock using mushroom stems and other vegetable scraps to avoid waste.

Slice the mushrooms, including King oyster mushrooms and mini portobello mushrooms, ensuring they are firm.

Heat 1.5 teaspoons of olive oil and 5-7 grams of butter in a large skillet over medium heat.

Add one medium-sized chopped onion to the skillet and sauté until soft, not browned.

Add a couple of cloves of sliced garlic to the onions and cook until fragrant.

Add the sliced mushrooms to the skillet and mix well, allowing them to release their moisture.

Once the mushrooms are softened, add 200 grams of arborio rice to the skillet and stir to coat the rice with the flavors.

Pour in a dash of white wine and cook until the alcohol evaporates, leaving the flavor behind.

Begin adding the prepared vegetable stock gradually, about 3.5 to 4 cups total, stirring constantly until the rice absorbs the liquid and becomes creamy.

Incorporate the cooking cream into the risotto for added richness and creaminess.

Season the risotto with salt and pepper to taste, and finish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens