Risotto is one of my all-time favorite dishes and it’s really easy to see why. The creamy, luscious rice is always a pleasure to eat. And when it is flavored with bright lemon, creamy mascarpone and lots of Parmesan and served with crispy pan-roasted rosemary chicken, how can you not fall in love? And if cooking risotto from scratch intimidates you, don’t worry. I have you covered!
Ingredients
Creamy risotto is so easy to make. It requires a handful of ingredients and a little patience and that’s it. Firstly, you need to use a short-grain rice variety for risotto. Arborio is the most common but Carnaroli works just as well. There are other varieties but these two are the most well-known and most often used. The mascarpone adds a luscious finish but is completely optional and can be replaced with cream or left out. Chicken breasts can be substituted with bone-in chicken thighs.
Chicken breasts. Olive oil. Rosemary. Salt and pepper. Onion. Garlic. Fresh lemon. Arborio rice. White wine. Chicken stock. Mascarpone. (Optional) Butter. Parmesan. Parsley.
How to make risotto
Can you make risotto without wine?
Yes you can. The alcohol does cook off while making risotto but if you prefer to not use wine, simply add more stock and a squeeze of lemon juice.
Can you overcook risotto?
Yes, you can. Risotto needs to be super creamy but the rice grains need to be able to keep their shape and not be broken. This will result in a grainy, floury texture. If your risotto is overcooked, don’t despair. You can use it to make fried arancini which are the most delicious appetizer recipe.
Is risotto gluten free?
Risotto rice contains rice gluten, which is not the same as gluten that causes intolerance. Rice gluten is what gives risotto its creaminess. If you are gluten intolerant, make sure the risotto rice you buy is gluten free as many factories process and package rice along with gluten-containing grains and wheat, causing cross-contamination.
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