Easy risotto recipe | Jamie Oliver recipes (2024)

FAQs

How do restaurants make risotto so creamy? ›

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

Risotto is the perfect comfort food. Hearty and delicious, this creamy dish is sure to warm your soul. Our Gold Label Balsamic Vinegar adds depth and flavour to this recipe. The fruity and complex notes shine through to perfect the dish!

Do not stir the risotto too much because the grains lose starch and stick together. Do not scrape the bottom of the pan if some rice has stuck to it. Use only the soft grains. The concept of mantecare, (the verb form of mantecatura) is an Italian cooking essential, one that's crucial to risotto.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Parolari has introduced and created many fresh pasta dishes, but he is still most famous for his risotto. He is known as the “King of Risotto” in Italy and among guests.

By adding beans, chicken, or any seafood, they'll soak up some flavor and lend an extra texture to your risotto. Since risotto is really a blank slate for just about any ingredient, it's easy enough to add something to it to make it more of a complete meal.

You can use a stock (beef, chicken, vegetable), or even water. You could also use sparkling wine, but it would be the same, or beer. It's up to you. If you don't want to use alcohol, just go for water, or some light broth.

Should you rinse rice before making risotto? ›

Does risotto rice need to be rinsed before cooking? No, don't rinse the rice! Rinsing will wash off the starch which is so important to get the right texture. Without it, your risotto may come out watery and thin instead of thick and velvety.

The problem comes when rice is left to cool slowly and the bacteria go into overdrive, specifically between the temperatures of 28ºC and 35ºC. The longer the rice remains left out of temperature control once cooked and is not adequately cooled and refrigerated, the greater the risk.

Use high-quality butter and olive oil

Butter and olive oil have their own distinctive flavors, but when blended together, they help to elevate the level of luxurious creaminess in risotto. Because they both add lots of flavor, it is important to use good-quality butter and olive oil in your risotto.

Because risotto is cooked uncovered on the stovetop, a lot of liquid evaporates. Plan on about three times as much liquid as rice. And that liquid should be stock of some sort. Chicken stock is the staple, but use whatever stock you prefer — beef, vegetable, seafood.

It's all that starch that makes the dish so creamy. If you're feeling fancy (and feel like spending a little more money), look for Carnaroli rice. Like Arborio, it has very high starch content. Carnaroli is considered the premiere rice for risotto.

Stir, but not too much.

Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.

Rinsing your rice: this gets rid of the starch, which risotto needs for that creamy risotto texture. Over stirring: this can ruin the texture of your risotto. Stir every 30 seconds or so. You don't have to stir constantly!

The key, instead, is to undercook the risotto and cool it rapidly to prevent that rice from overcooking, so you can easily finish cooking it later.