Classic Risotto – When All Else Fails (Edit recipe)

365 recipes
|
340 followers

Boy oh boy, this recipe had me riding the struggle bus all the way to the finish line. I wanted a saffron risotto but realized my brand new saffron was compromised with insects, so I switched gears and decided on a classic risotto topped with chik'n and roasted broccoli. As I plated, I dropped the chik'n on the floor lol Anyways, this risotto is creamy, rich, cheesy, and absolutely delish despite my own hurdles to get there lol.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

16

Serves: 2 - 4

Ingredients

946 ml Vegetable Broth
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter, Unsalted, divided
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion, finely diced
4 cloves Garlic, crushed & minced
1 cup Arborio Rice
1 cup White Wine, I used a local Ontario Pinot Grigio
1 whole Parmesan Rind, Any hard cheese rind. Mine was pecorino
1 cup Pecorino Romano, finely shredded + garnish
1 whole Broccoli, crown, broken down into medium florets with EVOO, salt & pepper flakes
1 whole Green Onion (Scallion), sliced for garnish
1 whole Chili Infused Olive Oil, for garnish
1 whole Basil, Fresh, for garnish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Empty your broth into a medium sized pot. Cover and bring to a low boil. Reduce the heat slightly once your broth is hot and bubbly, Keep covered until needed.
For the risotto, begin heating a skillet with two tablespoons butter, EVOO, and the pepper flakes on just about medium heat. Once heated, add the garlic, onion, and a good pinch of both salt & pepper. Stir and cook for 6 - 7 minutes until the onions have softened. Next, stir in the arborio rice and let that toast in the skillet, stirring as needed until the edges go opaque. Pour in the wine and let that bubble away until the rice has absorbed almost all of it.
For the broccoli, I simply tossed the florets with EVOO, salt & pepper flakes, and baked them off at 425 F until slightly charred. Flip as needed for even colouring. I may have overcooked mine a bit, but I didn't mind the bitterness against the extremely cheesy & rich risotto. Monitor your broccoli of course lol, but don't worry if it goes a little over.
Now, you'll ladle in a scoop of broth, stirring occasionally as the rice simmers and reduces. Add your cheese rind at this point as well. Continue to add broth one ladle at a time, stirring when needed to avoid any scorching when the broth has been absorbed. Make sure to add a pinch of salt & pepper with every round of broth. Continue until the rice is al dente, creamy, and rich. You may not even need all of the broth. When your rice is almost perfectly cooked, add your last ladle of broth and remove your skillet from the heat when your risotto is at your desired creaminess. Some like a really creamy one, while others prefer a stiffer risotto.
Pluck out the cheese rind and stir in the pecorino and remaining two tablespoons butter. Taste and season with salt / pepper if needed / desired.
Serve immediately. Drizzle your serving (s) with chili oil, top with the roasted broccoli, a generous amount of finely shredded pecorino, some green onions, and basil to finish. ENJOY!

Notes

Servings are two main, or 4 smaller side servings.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1404
Fat:	85 g
Carbohydrates:	119 g
Protein:	66 g
Cholesterol:	73 g
Sodium:	4145 mg
Fiber:	5 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated for total recipe.