Risotto is one of those dishes that, once you make it, you’ll never forget how to do it. You probably won’t even need a recipe next time, it’s got a way of just working out. As long as you keep feeding your pot warm broth until the rice is cooked, and then stir in generous amounts of dairy, it will taste delicious.
The reason we love risotto so much is because on the one hand it’s a perfect comfort food dish and on the other hand it has all the elegance and character of an entrée we would order at a nice date-night restaurant.
Risotto is traditionally made with a couple splashes of white wine, but we have a secret ingredient substitution for you—swapping the wine for the sweet maltiness and beautiful citrusy flavors of Pyramid Hefeweizen just makes the dish better.
Buying the right kind of rice is very important for risotto. We recommend Arborio rice because as you stir it, the starch thickens and becomes creamy. Other rices, like Jasmine or Basmati, just won’t cut it.
Like a good mac and cheese, you can eat the risotto as soon as it’s ready, or add some grilled chicken, roasted mushrooms, or seared salmon to give the dish some extra protein heartiness.
Thanks to our friend Jackie Dodd at The Beeroness for putting together this easy, stay at home recipe.