Italian Risotto. A Quick and Easy Recipe Using Chicken Stock
Risotto can be easy...
....but so much can go wrong!
Rice was introduced to the Italians by Arabs who invaded Sicily and other parts of the southern region of Italy during the middle ages but it quickly became a favourite ingredient in the northern regions of Veneto and Lombardia. It is in Northern Italy that Risotto became popular.
Risotto is a traditional Italian dish which many peasants made by using whatever they had leftover or produce that was growing in their gardens. It is a quick and easy dish to prepare but it is important to follow the basic steps otherwise it can be disastrous.
The basics you should follow if you're going to make a perfect risotto are quite simple. My first attempts at making this seemingly easy dish ended up with what I could only describe as 'tasteless glug' ... seriously, it was a whole lot of sticky rice clumped together and not even Sassie, our dog, ate it. So here are some basics to avoid the mistakes -
- Dice some brown onion and place in a heavy based pan with 2 tablespoons extra virgin olive oil. Some people prefer to use butter but I find the oil is not as heavy. Over a medium heat brown the onion lightly. Add some herbs such as parsley or basil if you have any available but herbs are optional.
- Add aborio* rice (about one cup) and stir constantly whilst it browns with the onion (approx 7 minutes). Make sure the rice has a 'toasted' look about it, slightly brown yet translucent.
- At this point I like to add vegetables and shredded chicken, or whatever ingredients you have on hand. Such as: mushrooms, asparagus, peas, broccolini, pumpkin, prawns (shrimp). Left over roast chicken (or store bought bbq chicken) works really well. Allow 1 cup of vegetable to one cup of shredded chicken.
- Stir all ingredients together well. Lower heat at this point if necessary.
- Stock - for me this is the most important ingredient. I use either vegetable or chicken liquid stock which I make if I have time (see recipe below) or use store bought stock. Warm up 1 litre of stock (approx 34 fluid ounces) and add to ingredients 1 cup at a time. ONLY just cover the ingredients, don't drown them with all the stock. Bring to the boil and allow stock to almost all evaporate then add the next lot of stock. This step is important as the timing of adding the next lot of stock is crucial to the rice not sticking together.
- Once the last of the stock has been added turn the heat to simmer and cover with lid ajar. Cook for about 5 minutes or until most of the stock has evaporated. Stir through ingredients - they should be all separate, not gluggy.
- Grated parmesan cheese may be added just before serving. If you'd like a richer risotto then add butter at this point and stir through. Some people add cream as well.
- There is no need to add salt as the stock is already salted. Pepper can be added if desired. Serves 2 people.
*Aborio rice is an Italian rice which is a short-grained variety, originally only grown in Italy but today is grown in other areas around the world including California and Texas.
Use Aborio Rice when making an Authentic Italian Risotto
HOMEMADE STOCK - Vegetable and Chicken
The basic stock recipe is one I have modified from various recipes given to me by my Italian relatives, including my Mum.
The easiest way to explain what I do is whatever vegetables I have on hand go into 2 litres of water (approx 60 ounces). Vegetables such as - tomatoes, carrots, celery, zucchini, spinach, onions. I don't add potatoes as I find the starchiness makes the stock have a 'floury' consistency. Add salt once all ingredients are boiling. Bring heat down to simmer and leave lid ajar. Allow to simmer for approx 1 hour, stirring occasionally. The vegetables will be very overcooked and falling apart.
Once you have allowed the stock to cool strain the liquid into a container making sure no bits of vegetable enter the container. The stock should be clear. I then separate the stock into freezable containers to be used at a later date.
For a chicken stock I buy chicken carcasses (most chicken shops sell them), chicken necks and chicken giblets. Clean the necks and giblets before use. Place the chicken into 2 litres of water and add a tomato, onion, celery and carrot. Cook in the same way as the vegetable stock.
STOCK IS IMPORTANT TO A PERFECT RISOTTO
Risotto can be easy but the first time you make it may not be the best. Timing the stock can take a bit of practice and experimenting with different vegetables will bring different textures into the dish. The first few times I made risotto I used leftover chicken and peas but I didn't use any stock, only water. It was gluggy and sticky with the flavour a bit bland (as I mentioned above). Once I perfected the adding of the water (later stock) the rice no longer stuck together and the flavour improved.
Risotto only takes 30 minutes to prepare which makes it a quick and easy meal to cook for dinner after a long day at work. So enjoy and Buon Appetito!
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Comments
This sounds great, I alyways assume Risotto would be difficult to make but I will deff give it a go! Thanks - climberjames :D
Thanks JB and climberjames, hope you enjoy it when you make it. Tomato soup? Is this instead of the stock JB?
Yes - patience is a virtue when it comes to risotto but the end result is so yummy! I love making it with shrimp and asparagus or putting it in my chicken soup even. Also using wine or a bit of Marsala as you are cooking and cooking is fabulous! Great hub and reminded me I need to make something for dinner!
Hi Marie. I like that you recommended adding butter to the risotto -traditionally it is a must!
Now i'm hungry...again. -James
Looks fabulous.......... I'll be printing this Hub! K
Audrey - shrimp (we call them prawns) and asparagus, yum. Will certainly try that soon.
21 - butter is traditional but when you are not able to stomach it (like me) then its better to leave it out.
Kaie, thanks for the praise.
Buon appetito everyone.
No MPG the small tin of tomato soup is used with stock. I normally make this with chicken stock and put in mushrooms, asparagus and maybe some BBQ chicken cut up. Adds some sweetness to the rice.
Thanks JB, that sounds good, might try it next time I make it.
I've never made a risotto before although I make a mean savoury rice with long grain rice. I'll have to try this.
Amber:)
Good luck Amber, it is worth it when you get it right.
Every risotto I have ordered out is gluggy and of similar consistency to porridge! I'm not even sure what it's supposed to taste like, but i'm sure it's nothing like the ones i've had. I think I will take things into my own hands. Thanks for the recipe, sounds great!
Yuck, gluggy risotto is so bad. The consistency is meant to be more like boiled rice Chinese style, ie: each grain is separate. Good luck with this recipe, it does take a few goes to perfect it. Thanks for commenting Fred.
I too love risotto and enjoy cooking it. You are right, the first few times I made risotto I did not understand the process properly so it was OK but not perfect. I think cooking it is a skill that you perfect with pracitise. A good recipe hub - voted up.
Thanks for voting up 2uesday, so glad you like this recipe although sounds like you know what you're doing already.
I've rated this hub up because I am useless at making any dish with rice that doesn't stick together. Will try your method next time I make a risotto ( I like using chicken, onion, green or red peppers, peas, chopped bacon and pineapple). Tastes great but sticky! lol
Mmmmm, your ingrediens sound good too. Maybe make sure the pineapple is well drained when using tinned one as extra juice will make rice sticky. Thanks for reading Izzy and becoming my fan.
Your tips for cooking risotto sound wonderful. I like it with the butter also. You are absolutely right, pateience is needed when cooking it. Patience is more than likely the main ingredient for a perfect risotto. I will definately trying your homemade stock recipe. Great job.
Enjoy Gals, risotto does need patience but the stock is oh so easy. Thanks for stopping by.
Thank you for the recipe.
Hope you enjoy it. Thanks for finding me and becoming a follower.
I've never really liked risotto (it sticks together) but the way you have written this makes me want to give it another try. I'll give the Recipe a try, as it has Parmesan Cheese. :)
Thanks.
Gluggy, sticky risotto is awful, Lady_E. Good luck with trying it this way, and the more parmesan the better.
MPG - I just made risotto last week and complained about it to my sister (hers is great). It didn't stand up to the risotto I made last winter. My sister said it's because I used olive oil instead of butter. She was right. The butter adds a richness that's great on a cold day. (I am going to make your vegetable stock next week, sounds great)
Hi Dolores, its true the butter does add to the risotto flavour but as I am not able to tolerate too much dairy I tend to leave it out. Good luck with the stock, it is very easy and useful.
I love risotto and there is wonderful information inside this hub. Thanks for sharing the risotto dish information and I will now create a dish of risotto tonight!
Thanks for posting your comment Italian Risotto Rice. You have a nice site with great recipes. I'm honoured you like my version of risotto.
Great information- Never knew the history of rice and how it travels around the world is so interesting. Risotto, when made properly, is so good. I'm always looking for healthy versions and am happy to hear that butter doesn't need to be added into it. I love using chicken stock to cook rice in- it gives it so much more flavor. If you don't have time to make chicken stock, you can also use canned chicken broth. Thanks for sharing.
Thanks for your great comment and suggestions jbrock2041. I also use left over chicken soup when I have it but just remember don't add any salt to the risotto because the soup will have more than enough.
Enjoy the holiday season Jbrock.
Yum! I love risotto but always make too much of it! Talk about real comfort food. Great hub.
You're right Xenonlit, risotto is comfort food. Considering the orgins of risotto comes from being a peasant meal using leftovers it's probably appropriate. Thanks for reading and commenting.
JB1310 23 months ago
I love risotto - you just have to be patient when making it. I know it sounds odd but sometimes we add a small tin of tomato soup to ours - tastes yummy.