Risotto Ratios & Base Recipe

Base recipe ingredients:

• Arborio rice

• Stock or broth

• Butter or oil

• Aromatics (onion, garlic)

• Vegetables

• Parmesan cheese substitute

• Salt & pepper

• Optional: Dry white wine

Classic flavors:

• Classic herbs & spices: Thyme, sage, rosemary, and parsley (to garnish), saffron

• Common vegetables: mushrooms, asparagus, spring vegetables, spinach

• Could also pair with sliced sausage

Delicious adaptations:

• Miso, truffle or other umami flavor addition

• Sun-dried tomatoes

Essential ratio:

Base ratio for risotto is 1:4 — one part rice to 4 parts stock.

Base recipe method:

Serving size: 1/2 cup of rice per person served is generally acceptable

1. Sauté aromatics in butter or oil in a large pot on medium heat

2. Toast rice in the same pot until fragrant

3. Deglaze the pot with white wine, stir until absorbed

4. Add stock or broth gradually (roughly a half cup at a time), wait until the liquid is mostly absorbed before adding the next ladle of broth

5. Stir regularly, adding in chosen ingredients and herbs as desired

6. Remove from heat once rice is al dente, stir in Parmesan substitute and additional butter to taste

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