Creamy Risotto: FREE Virtual Cooking Class

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Risotto Rice 101

Arborio is most widely known because it was the first Italian rice exported on a large scale. Excellent for risotto, Arborio rice has large, plump grains with high starch content.

Carnaroli is also rich in soluble starch. Because of the consistency of the grains, their high starch content and their resistance to quick cooking, it is considered the best rice for risotto.

Vialone Nano has a grain that is shorter and thicker than other risotto rices, with an indentation on the end. It is excellent for risotto because it holds twice its weight in liquid.

 Risotto Cooking Tips

 Cooking Liquids

Risotto absorbs so much liquid while it cooks, the choice of the cooking liquid is critical. If you are making a risotto that contains meat, use beef or veal stock. A risotto with poultry added is best made with chicken stock, while a seafood risotto begs for fish or shellfish stock. In Italy, whole milk is used to cook the rice for sweet dishes, but fruit juice also works well.

Cooking Equipment

Risotto can be very sensitive to timing, efficient heat distribution is important. The risotto pan should be wide and heavy bottomed. A broad surface will disperse the heat more evenly to allow uniform reduction of the liquid. A heavy bottom will help prevent scorching.

Toasting the Rice

Adding the rice to the saucepan on the heat without any liquid is an important step, because how it is done can determine the final texture of the risotto. Toasting the rice for about 4 minutes before adding liquid quickly heats up the grain's exterior, prevents it from breaking, and seals in the starch The color should remain pearly white, so take care not to let it turn brown.

Use a Wooden Spoon

Stirring the risotto with a wooden spoon is essential, the material being important because metal would be more likely to damage the grains of rice.

Creamy Risotto with Prosciutto and Peas

Yield: 4 servings

1 cup favorite dry white wine

5 to 7 cups chicken stock

Boiling water, as needed

3 tablespoons unsalted butter, divided

1/3 cup (about 2 medium) finely chopped shallots

2 cups (about 14 ounces) Arborio or Carnaroli rice

Kosher salt and freshly ground pepper, to taste

2 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch thick strips

1 cup fresh or frozen and thawed green peas

3/4 cup (1-1/2 ounces) finely grated Parmesan cheese

2 tablespoons chopped fresh chives, for garnish

Pour the chicken stock and wine into a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot. Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium-high heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.

Increase heat to medium and, using a ladle, add about 1 cup of hot stock mixture to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed. Add the remaining stock 1/2 cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.

Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Taste and season with salt and white pepper. Remove from heat and stir in the remaining 1 tablespoon butter, prosciutto, peas, and Parmesan. If risotto is thick, use any leftover stock or water to thin as needed.

To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.

Do Before Class:

Heat wine and chicken stock according to recipe

Grate Parmesan cheese, if needed.

Wash all fruits and vegetables

Have tools and equipment within reach

Review recipes and have questions ready!

Shopping List:

8 ounces favorite dry white wine

7 cups chicken stock

3 tablespoons unsalted butter

2 medium shallots

14 ounces Arborio or Carnaroli rice

Kosher salt and freshly ground pepper

2 ounces thinly sliced prosciutto

1 cup fresh or frozen and thawed green peas

1-1/2 ounces Parmesan cheese, shredded ok

1 bunch fresh chives

Equipment List:

Chef knife

Cutting board

Assorted mixing bowls

Assorted mixing spoons

Measuring spoons and cups

Wide, heavy bottom, 6-quart pan

Medium saucepan

4 oz ladle

Wooden spoon

Cheese grater, if needed