Catalan Kitchen LogoThe Catalan Table
Risotto
A creamy and irresistible risotto, with succulent rice infused with the gentle flavor of onion sautéed in olive oil.
vegetarian
braised
rice
main dish
italian
Ingredients
Servings:
4

Ingredients

  • 360 grice
  • 1 medium onion - we'll add a little
  • 3 culleredesolive oil (or directly butter) to sauté the onion
  • 40 mlwhite wine
  • 10 pinchsaffron
  • 1200 mlwater (or a chicken broth or fish stock) If made with dried porcini mushrooms, we can use the soaking water once strained.
  • 80 gbutter
  • 80 gParmesan
  • salt and freshly ground black pepper
Nutritional Information

Per Serving (Approx.)

Calories
1282 kcal
Protein
22 g
Fat
99 g
Carbohydrates
44 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Heat the water, broth, or stock in a pot over medium heat until it's very hot but not boiling.
  • Finely chop the onion, you don't need much, just a small one for flavor.
  • Sweat the onion in a pan with a little olive oil or butter over low heat, stirring occasionally, until it becomes translucent but doesn't take on much color, about 5-7 minutes.
  • If you're preparing it with mushrooms, whether dried (pre-soaked) or fresh, add them now and sauté for about 2-3 minutes until they start to release their aroma.
  • Add the rice to the pan and stir constantly for about 3-4 minutes until the grains become slightly shiny and transparent.
  • Pour the white wine into the pan and continue stirring until the rice has completely absorbed it, approximately 2-3 minutes.
  • Add enough hot broth to fully cover the rice and stir well. Gradually add the broth as the rice absorbs it, stirring constantly.
  • Allow the rice to cook for about 18 minutes from the time the broth was added, adding ladles of broth as the rice absorbs it, and stir often to release the starch.
  • When the rice has been cooking for about 16 minutes and is almost done but still slightly firm, add the butter and continue stirring so it melts and blends evenly.
  • When the rice reaches 17 minutes of cooking time, add the grated Parmesan, stir well to integrate it, and turn off the heat.
  • Taste the rice to adjust the salt level if necessary, and add a pinch of freshly ground black pepper just before serving.

Plate Presentation Options

  • Place the serving dish in the center of the table to facilitate access for all diners. Garnish the dish with fresh herbs such as parsley or cilantro to add color and aroma.
  • If the main dish is hot, ensure it stays at an appropriate temperature, between 60 and 65 degrees Celsius, until serving. You can use a kitchen thermometer to verify this.
  • Serve with sides such as toasted bread or a green salad, and make sure to place enough so that each diner can take an adequate portion.

With Fresh Raw Sliced Mushroom

  • Meanwhile, clean the mushrooms with a little cold water to remove any impurities. Gently dry them with a clean kitchen cloth and slice them thinly with a mandoline. Make sure the slices are uniform for better presentation.
  • Once the risotto is on the plate, immediately place the slices of raw mushroom on top so that they cover the surface of the rice. The heat from the risotto will slightly temper the mushrooms, adding a textural contrast to the dish.

With Shimeji Mushrooms (they go quite well)

  • Cut the bases of the shimeji mushrooms in half. Wash the mushrooms well under cold running water to remove any dirt. Drain well and set aside. In a large pan, melt 2 tablespoons of butter over medium heat. When the butter is melted and foamy, add the mushrooms and sauté for 3 minutes until they are tender and lightly golden. Once cooked, add the mushrooms on top of the prepared rice on the plate.

With Shrimp

  • If preparing the rice with shrimp, first peel them and set them aside in the refrigerator. When the rice is nearly cooked, prepare the shrimp: pour a drizzle of olive oil and a pinch of salt on a plate, and toss the shrimp so they are well coated.
  • Heat a pan over high heat until it is hot. Then, cook the shrimp for about 1 minute on each side, until they turn pink.
  • Once the shrimp are cooked, place them on top of the rice on the plate before serving.
Recommendations & Tricks
  • If we want to add a side dish, we first need to ensure that it is fully cooked before mixing it with the risotto, to prevent the risotto from overcooking.
  • For a meat or fish risotto, use a broth or stock instead of water to add more flavor to the dish. Make sure the broth is hot before adding it to the rice.
  • If using dried porcini mushrooms, take advantage of the soaking water by straining it well to avoid impurities, and add this liquid to the risotto to enhance the mushroom flavor.
  • When cooking the onion, do so over low heat with olive oil or butter until it is tender and translucent, without letting it color, for a flavorful base.
  • For a creamy texture, add the white wine at the beginning, allowing the alcohol to evaporate, and then gradually incorporate the broth while stirring constantly.