Are you looking for a staple side dish that can be adapted to go with your entrees? Look no further, this fool proof Risotto is simple to make, creamy and good, not to mention kid tested and approved for meals on any night.
The question is do you use Chicken Broth or Chicken Stock in your Risotto and the answer is – Whatever you want! These can be interchangeable in this dish. The difference is the Chicken Stock is typically made with more of bones and the Broth is made more with the meat – meaning that Stock will have a fuller mouth feel and deeper flavor, where the Broth will be a lighter chicken flavor. I like both in this – they both cook well and when combined with the cheese leads to NO left-overs on this side dish.
Usually paired with chicken in my house, but has been slightly changed and gone with a nice roast as well, the only change being to use beef broth instead of chicken broth. This really is a go-to side dish in my house, which you may be able to tell since it’s been on the side of many a plate in photos.
Fool Proof Risotto
- 3 Tbls salted butter
- 1 cup arborio rice
- 32 oz chicken broth, low sodium preferred
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Heat a deep skillet or sauce pan over medium heat and melt butter until close till lightly golden. Add 1 cup uncooked rice and stir till the rice is coated with butter. Cook in butter for approx 3-4 minutes, stirring frequently. This will add a nice toasted flavor.
- One cup at a time, add the chicken stock to the rice, stir and let it absorb into the rice. Do this until all of the broth is used up, stirring often so that the rice doesn’t stick to the pan.
- When all of the broth has reduced and the rice is nice and plumped up, add the Parmesan cheese and salt to taste.
- If main dish is beef, use beef stock instead of chicken.
- Garlic Risotto – add 2 cloves minced garlic to butter at the beginning.
- Mushroom Risotto – add dried mushrooms after adding the rice to the butter, but before the broth and they will re-hydrate along with the rice as you add the broth.
- Herbed Risotto – add a bouquet of fresh herbs to cook with the rice and be removed before serving.