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A basic risotto is made with the following proportion: 2 1/2 cups arborio rice (or any of the other short grain italian rices) to approximately 8 - 9 cups any liquid. If you use a different type of rice, you may require less liquid.
Risotto is a terrific dish to prepare for dinner guests. It's a main course and if you have a kitchen where you and family or guests can all sit or sit around chatting while you prepare this, try it. All liquid ingredients should be hot when added. It requires constant attention (while sipping on a glass of great wine) and the finished product should have a very creamy appearance and good texture. It should be served immediately or it will get gummy!
If the heat under the pan is too high, you'll end up evaporating off the liquid instead of the rice absorbing it. If it's too low, it will take too long and you'll probably end up with mush. Consider how your cooktop works before you start and adjust accordingly.
This dish can be customized so easily with anything you can think of. In place of part of the broth, use 1 cup hot water in which you've soaked dried wild mushrooms. Add artichoke hearts, asparagus or any other vegetable to your broth while heating. Any fresh vegetables or mushrooms seafood, squash, cream, etc...about anything you think will work well with rice. Be sure vegetables or other additions are precooked either in the broth or before adding to the broth.
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