If you often prepare boiled white rice, this is a version that give the rice a powerful taste and lends itself to many variations and additions. A simple technique to master, just requires time. Can be done with regular rice, but the aborio rice gives it a signature creaminess.


Risotto, a method of cooking rice, usually with Arborio rice. Makes a creamy, rich rice dish and be be a main or a side dish. Many variations exist but basic ingredients are , Arborio rice, stock, butter and onion.

From the label on the container of rice:

(a skillet or fry pan works best giving some room to stir the rice.)

Saute 1/2 cup diced onion in 2 tablespoons olive and 2 tablespoons butter for about 3 minutes. Chicken fat works too.

Add 1 cup uncooked rice to the pan and stir for about 2 minutes, I usually turn up the heat a bit to brown some of the rice.

Have a source of heated broth (3 cups) or stock, usually chicken stock.  I used a small amount of gelled chicken stock along with vegetable broth.

Add 1 cup stock and stir…… stir……. stir  till most of the liquid is absorbed, then add another cup of stock and repeat, this isn’t a quick cooking rice recipe patience rewards with a tasty rice finish. I keep the rice at a medium boil throughout.

Now add the third cup of stock, yes, continue stirring but now taste every so often, this will gauge  your preference for the texture of the finished rice, creamy and soft or creamy with a aldente texture. You can also adjust the flavor with salt and pepper.

Some recipe call for flame out and the addition of grated Parmesan cheese. Be aware that some cheeses tend to be on the salty side so you my want to hold off on the salt and pepper till completed.

IMG_8667onion (and garlic) saute

IMG_8669chicken drippings and fat from  previous cooked chicken.

Use a bit of the fat for sauteing onions for a strong flavor and some drippings along with the stock.


IMG_8674hot vegetable stock ready

IMG_8672Add the stock cup by cup and stir…

IMG_8675you can finish the rice with a cheese addition


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