Imen Dridi Rachael Ray’s Risotto is a delectable combination of Arborio rice, porcini mushrooms, pancetta, Parmigiano-Reggiano, and pecorino cheese that is prepared in a mere 30 minutes!
Try More Rachael Ray Recipes:
🤎 Why You’ll Love This Risotto Recipe:
- Porcini Perfection: Rich, earthy porcini mushrooms elevate flavor.
- Creamy Bliss: Achieve a velvety texture with stock, butter, and cheese.
- Pancetta Crunch: Crispy, savory pancetta adds a delightful contrast.
- Herb Infusion: Aromatic thyme, parsley, and sage enhance the experience.
- Easy Elegance: Simple steps yield restaurant-quality results.
❓ What Is Rachael Ray’s Risotto Recipe?
Risotto by Rachael Ray is a flavorful dish consisting of pancetta, arborio rice, porcini mushrooms, and a blend of pecorino and Parmigiano-Reggiano cheese.
🍗 Rachael Ray Risotto Ingredients
- 4 cups chicken stock
- 6 fresh porcini mushrooms, 3 thinly sliced, 3 chopped
- 3 tablespoons EVOO oil
- 2 to 4 ounces pancetta, finely diced
- 1 small onion, finely chopped
- 1 or 2 cloves garlic, finely chopped
- 1 teaspoon finely chopped mixed fresh herbs (thyme, parsley, and sage)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons butter, cut into small pieces
- 3/4 cup mixed grated Parmigiano-Reggiano and pecorino cheese
🥘 How To Make Rachael Ray Risotto
- Warm the chicken stock and sliced porcini together in a saucepan.
- Turn the extra-virgin olive oil three times in a pan with a rounded bottom over medium-high heat until it begins to simmer.
- Cook, stirring occasionally, for approximately 5 minutes, or until part of the pancetta’s fat has rendered. Cook for 2–3 minutes, stirring occasionally, to soften the onion, garlic, and mixed herbs.
- Add the rice and chopped porcini, then stir to toast the rice. Toss in the wine and continue cooking while stirring to absorb the liquid.
- Add the heated chicken stock a little bit at a time while stirring continuously and cooking until the liquid is absorbed. Add more stock and boil for another 18 minutes, or until the rice reaches an al dente texture.
- Stir in the butter until it melts into the risotto when it’s almost ready to be cooked. Mix in the cheese then take it off the heat
- Arrange the risotto in small bowls and serve.
💭 Recipe Tips
- Patient Stock Addition: Gradually add stock for a creamy texture.
- Enhance with Toasted Rice: Toast Arborio with porcini for a richer flavor.
- Cheese Harmony: Blend Parmigiano-Reggiano and pecorino for a balanced taste.
- Perfect Pancetta Crunch: Master the art of crispy pancetta.
- Timely Herb Infusion: Add fresh herbs at the end for optimal aroma.
🍤 What Goes Well With Risotto?
The risotto combines great with a wide variety of sides including lemon chicken, pan-seared scallops, garlic shrimp, roasted carrots, slow-cooked beef bourguignon, and ricotta meatballs.
🎚 How To Store Leftovers Risotto?
- In The Fridge: Refrigerate leftover risotto for at least 5 days after transferring it to a sealed container.
- In The Freezer: Preserve leftover risotto in heavy-duty freezer bags and freeze for at least 3 months. Let defrost overnight in the fridge before reheating.
🥵 How To Reheat Leftovers Risotto?
- Stove: Toss the risotto with a splash of chicken stock and heat it for 3 to 4 minutes over medium heat, or until it’s heated through.
- Microwave: Throw the risotto into a microwave-safe dish and heat on medium power in 30 seconds to 1-minute increments, stirring after each, until fully heated.
FAQs
Can you make risotto with regular white rice?
Yes, you can make risotto with regular white rice, but the result won’t be as creamy as using Arborio rice.
Do you use stock or broth for risotto?
Always use warm broth to prepare risotto as it promotes absorption, which contributes to the creamy texture.
Should you constantly stir risotto?
Yes, during the cooking process, periodically stir risotto to prevent sticking and achieve a creamy consistency.
How do you fix mushy risotto?
To fix mushy risotto, add more liquid gradually and continue stirring until the desired texture is achieved.
Try More Rachael Ray Recipes:
Rachael Ray Risotto Nutrition Facts
Amount Per Serving
- Calories 413
- Total Fat 13g
- Saturated Fat 7g
- Trans Fat 0.4g
- Cholesterol 36mg
- Sodium 1451mg
- Potassium 342.7mg
- Total Carbohydrates 54g
- Dietary Fiber 1.5g
- Sugars 4.7g
- Protein 14g
Rachael Ray Risotto Recipe
Description
Rachael Ray’s Risotto is a delectable combination of Arborio rice, porcini mushrooms, pancetta, Parmigiano-Reggiano, and pecorino cheese that is prepared in a mere 30 minutes!
Ingredients
Instructions
- Warm the chicken stock and sliced porcini together in a saucepan.
- Turn the extra-virgin olive oil three times in a pan with a rounded bottom over medium-high heat until it begins to simmer.
- Cook, stirring occasionally, for approximately 5 minutes, or until part of the pancetta’s fat has rendered. Cook for 2–3 minutes, stirring occasionally, to soften the onion, garlic, and mixed herbs.
- Add the rice and chopped porcini, then stir to toast the rice. Toss in the wine and continue cooking while stirring to absorb the liquid.
- Add the heated chicken stock a little bit at a time while stirring continuously and cooking until the liquid is absorbed. Add more stock and boil for another 18 minutes, or until the rice reaches an al dente texture.
- Stir in the butter until it melts into the risotto when it’s almost ready to be cooked. Mix in the cheese then take it off the heat
- Arrange the risotto in small bowls and serve.
Notes
- Patient Stock Addition: Gradually add stock for a creamy texture.
Enhance with Toasted Rice: Toast Arborio with porcini for a richer flavor.
Cheese Harmony: Blend Parmigiano-Reggiano and pecorino for a balanced taste.
Perfect Pancetta Crunch: Master the art of crispy pancetta.
Timely Herb Infusion: Add fresh herbs at the end for optimal aroma.
