Risotto Made Easy | Learn The Basics of Risotto | How to Make Risotto At Home

Enjoy this easy risotto recipe. Step-by-Step Instructions with Chef Dewayne. See the recipe card here: https://www.mealpro.net/blog/italian-risotto-recipe-pesto/

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Hi chef Dwayne here with MealPro. Today we’re going to be working on a fresh asparagus rotto uh the ingredients we’re going to be using today are asparagus tips uh sweet yellow peppers sweet red peppers some white wine our boreo rice a little bit of white onion garlic chicken stock and a little bit of olive oil um people get intimidated by rotto actually quite easy it just requires a little bit of attention um you start off with pan and you’re going to add your garlic and your onion to it make sure your heat is not up too high you don’t want to burn the garlic continue sautéing this until the onions are translucent where they become a little bit clear that’s when you know they’re done next we’re going to add our AR Boro rice now this next stage is important for successful rotto when you add your rice coat it completely in the oil that’s in the pan you want to coat each grain with as much oil as you can get onto it and then you want to cook it for a minute or two with just the rice in there what this is going to do is Seal each kernel up with the oil and it prevents the water or the chicken stock or vegetable stock or whatever you’re using from being absorbed too quickly into the grain of rice so if it helps to think of like lightly Browning it almost just touch of color on the outside of the arboreal rice that’s what you want to go for I’m moving this around constantly because I want to get the rice coated on each side make sure it’s kind of uh cooked evenly on each side when you start to see just a little bit of color coming through on your arborio rice that’s when you want to start to add your liquid and you want to add your liquid at about half of a cup of at a time okay don’t add this all at once for that sound that Sizzle you should hear that every time you add liquid to your pan it’s going to come to a rapid boil now you want to leave it be until the liquid has almost completely evaporated um in cooking they call this AEK which translates in French means dry so you want to get this so the rice is almost completely dry or offet and then add more liquid now you can see that almost all of the liquid has completely evaporated from the pan the rice is almost starting to uh sear or fry again okay when that happens that’s when you add another half of a cup of liquid and you’re just going to continue doing this over and over again about a half a cup a time and you want to make sure that your arboro rice doesn’t stick to the bottom of your pan there’s a tendency for the starches to cling onto the bottom of the pan and stick and you want to make sure you move it so that doesn’t happen I’m going to turn my heat down just a little bit at this point it’s still on a medium heat right now and continue allowing that to reduce let the liquid evaporate until it’s all SEC again and then we’re going to repeat the process but this noise that you’re hearing that’s the sound that the rotto starts to make right before you need to add water to it when it’s getting really dry almost all the liquid is absorbed completely out of it okay that’s when you want to add more liquid to it so again another half a cup make sure your rotto is not sticking to the bottom of the pan as you get closer to the end of the cook process the liquid is going to absorb more slowly so you’re going to switch over and start adding maybe about A4 of a cup at a time with your liquid and the result of this uh slow process with the uh grains of rice having been sealed with the oil first and then slowly adding the liquid as it leeches the starch out that’s what gives you that rich creamy sauce for the rotto okay we’re getting close to the end of the cooking process here so we’re going to add our asparagus tips and we’re going to add our sweet peppers yellow and red and we’re going to stir that around now we’re going to let a little bit of the liquid Leech from the vegetables out into the rotto before we add anymore cuz as these vegetables sweat they’re going to add some moisture to it and at this stage we’re going to switch over and we’re going to add a little bit of white wine instead of the stock or water that you have been using so between 1/4 and a half a cup of white wine now you want to follow the same procedure though you want to let the liquid completely evaporate out of the rotto that’ll cook and remove all of the alcohol also from the wine and just leave behind the flavor and continue reducing just like we did before until the sauce starts to thicken this time you’ll see a difference the sauce will become creamier and thicker and that’s when you’ll know that your rotto is done so we’re going to let that reduce for just another moment okay we’re back we’ve repeated that process a couple of times letting the liquid completely EV evaporate from the dish adding a little bit more and what we’re left with is this really nice creamy rice rotto with these bright fresh vegetables in it and we want to take and remove our Heat at this point and it’s ready to serve RTO makes a great one dish meal for your family um it’s healthy easy to make if you just pay attention to it thank you so much for watching please don’t forget to click like And subscribe