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–+ servings
Collage of 4 risottos

Risotto – The Mother Dish Technique

This recipe needs context to understand it's elements including the star ingredient, why it uses short grain brown rice, the choice of simmering stock, the choice of finishing cheese and cook-ins, mix-ins and toppings. For these details, please visit:
https://thought4food.life/about-risotto/ and https://thought4food.life/risotto-mother-dish-technique/
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4

Equipment

  • This oven assisted brown risotto method requires a small, enameled cast iron Dutch oven in the 3 to 3.5 quart range.

Ingredients
  

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion (about 6-8 oz) chopped
  • a few cloves of garlic minced
  • 4-5 cups broth or stock divided
  • 2-3 oz wine
  • 1.5 cups short grain brown rice
  • The right amount of the star ingredient(s) see notes below
  • 2 oz finishing cheese grated if it’s a hard cheese
  • 3 Tbsp unsalted butter cut into a dozen cubes or pats
  • Salt and pepper to taste
  • Other seasonings and garnishes optional

Instructions
 

Steps

  • Pre-heat the oven to 375 degrees F.
  • Sauté the diced onions in the olive oil and a pinch of salt, over medium heat in a medium sized enameled Dutch oven. You are either going for delicate, soft, and translucent, or a little bit brown and caramelly, depending on the star ingredient. About 2 minutes before you think the onions will be ready, add the garlic and sauté another couple minutes.
  • Add the brown rice to the pot and stir to coat each grain with the aromatic infused oil.
  • Add the splash of wine to deglaze any fond that has developed and stir until the wine has mostly been absorbed by the rice.
  • If you are cooking in the star ingredient, add it now along with some broth. If there is a substantial amount of that ingredient, add 3 cups of broth. Otherwise, add 4 cups of broth.
  • Increase the heat to high and bring the pot to a full boil. As things are heating, taste test for seasoning. It should need some salt at this point, but how much depends on the how salty your selected broth is. At this point the broth should be well-seasoned. If your finishing cheese is a salty variety, such as an aged Parmesan, go for just under well-seasoned.
  • Once a full boil is reached, cover the pot and transfer to the 375 degree oven, where it will gently simmer for 50 minutes.
  • At this point you have plenty of time to prepare any mix-in ingredients, accompaniments, and garnishes.
  • After 50 minutes, remove the pot from the oven, open it and give it a quick stir. Expect the rice to be fully cooked and properly hydrated, but no residual liquid. Depending on many variables you may not find that to be true. If the rice is underhydrated (i.e. crunchy), it will take more time (and more liquid if there is no residual liquid at this point). If there is residual liquid, it just means that you will add less broth during finishing.
  • To finish, stir in the pats of butter then the mix-ins (if any), then 1 cup of broth. The cheese is stirred in last. Parmesan cheese can turn stringy if it is over-stirred, and risotto is all about creamy and should never be stringy! One last taste test for seasoning. Stir in a bit more salt only if it needs it.
  • Finally, plate, add garnishes and accompaniments, and enjoy!

Notes

How much is the right amount of the star ingredient? It depends, but pretty safe starting points are:
  • If it’s a chopped ingredient, about 1 lb
  • If it’s leafy greens, 6-8 oz
  • If it’s a mix, you have to wing it a bit
Keyword risotto
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