Risotto is a fancy side dish served up in five-star restaurants all over the world. It’s usually an appetizer, but can be served as an amazing side dish that will impress friends and family. And, it’s easy to make!
To make this dish you need to make time to spend 25 – 30 minutes standing at the stove without leaving. You can’t go answer the door or yell at the kids, no restroom breaks or coffee refills.
And, you can’t hurry the side dish. It takes rice 20 – 25 minutes to get done, no matter how you cook it, so make sure there’s enough time. Remember, no matter if one cup of rice is being cooked or if it’s two cups, it takes the same amount of time.
Make an Easy Side Dish Recipe.
You will need:
- 1 cup of rice (per four servings, add or take away for the amount you need).
- 2 cans (14 oz) chicken broth (with no salt)
- 1 medium onion
- 2 Tbsp. butter, margarine or extra virgin olive oil
- 1 tsp. salt
- ½ cup Parmesan cheese, grated
- 3 Tbsp. fresh parsely
- A nonstick pan – a frying pan works well for up to 1 cup of rice. More than that needs a pan with sides, and wide enough to be able to see the bottom when the rice is stirred around.
- A sauce pan to heat the chicken broth in.
- A ladle for the broth.
- A wooden spoon – or other spoon.
- A measuring cup
- A sharp knife
- A cutting board
- Put butter, oil or margarine into the pan and melt it on medium-high heat. Pour in the diced onions, salt them and stir them around until they become translucent. They should not be browned.
- While that’s working, heat the chicken broth in a sauce pan. Allow it to get hot but do not boil it. It must be hot so it doesn’t slow the cooking process when it’s added to the rice.
- When the onions are translucent, pour the rice into the pan. Allow to sit for a few minutes, then stir. The rice should toast nicely, but once it starts to brown, watch it closely. It happens fast. Keep stirring and toasting until all the rice is a nice golden brown color.
- Pour in three ladle-fulls of broth. Be careful, it will sizzle and steam up and be hot to the hands. Stir into the rice and allow it to come back to a boil.
- Stir constantly, moving the rice around. Notice the color of the rice, it’s an opaque, solid white; the color of rice that isn‘t done. This will change just a little when the rice gets done.
- Stir until all the broth has been absorbed into the rice. Pour one more ladle-full of broth in and stir it until it all gets soaked up, like before.
- Keep stirring and pouring in more broth and stirring and more broth.
- Do this until the rice is done; approximately 20 – 25 minutes. The broth should be all used, and if you need a little more, water won’t hurt the taste at this point. Add just a little at a time.
The only way to make sure Risotto is done is to taste some. Take a little bite and see how it feels on your teeth. It should not be hard or crunchy, and if it is, it’s not done yet. The color will be slightly less opaque than before. It should feel ‘toothy’ and not be mushy. If it’s mushy, you cooked it too long, but it’ll still taste okay. Just watch it next time.
When the Risotto is done, stir in the Parmesan and the parsely and pour into a serving bowl. Serve while hot.
Time to enjoy it!