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How To Make Risotto - Perfect Risotto Recipe #Risotto #MrMakeItHappen #Recipes
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Risotto is a beautiful thing.. unless you're a Hell's Kitchen contestant and getting screamed at by Gordon Ramsay lol. Well today, we are making a Risotto that even he would love! Let's get in the kitchen and #MakeItHappen
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Shopping List:
1 Butternut Squash
6 cups chicken stock (or homemade!)
2-3 tbsp butter
4 slices diced thick cut bacon
1/2 diced onion
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1 tbsp garlic paste
1 cup Parmesan or Pecorino Romano
2-3 tbsps diced chive
salt, pepper, cayenne pepper
1 pinch of saffron (optional to infuse your homemade stock)
Directions:
Begin by prepping your stock (if desired) as seen in the video. Next, preheat your oven to 350 degrees and roast your butternut squash (after seasoning with olive oil, salt, and pepper) for about 20-30 minutes or until fork tender. Spoon the squash into blender with a couple splashes of chicken stock and blend until smooth and set aside.
Start your Risotto by melting some butter in your skillet. Next, add your diced bacon and cook until it begins to get crispy. Next, add in your diced onion and cook until tender. Add your garlic paste and mix to combine. Deglaze pan with dry white wine and bring to a simmer for 3-4 minutes to cook off the alcohol. Next, add your rice and mix to combine. Toast the rice for 3-4 minutes and then add in 2 ladles of stock. Continue to stir constantly and add 1-2 ladles of stock every 1-2 minutes for a total of about 20 minutes. (Add your butternut squash puree about half way through). Once rice becomes tender and has absorbed all of the stock, turn heat to low and begin to mix in your cheese. Taste as you go and adjust the seasoning at the end.
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
FOLLOW ME!!!!!!
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
TikTok: @MrMakeItHappenCooks
Shopping List:
1 Butternut Squash
6 cups chicken stock (or homemade!)
2-3 tbsp butter
4 slices diced thick cut bacon
1/2 diced onion
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1 tbsp garlic paste
1 cup Parmesan or Pecorino Romano
2-3 tbsps diced chive
salt, pepper, cayenne pepper
1 pinch of saffron (optional to infuse your homemade stock)
Directions:
Begin by prepping your stock (if desired) as seen in the video. Next, preheat your oven to 350 degrees and roast your butternut squash (after seasoning with olive oil, salt, and pepper) for about 20-30 minutes or until fork tender. Spoon the squash into blender with a couple splashes of chicken stock and blend until smooth and set aside.
Start your Risotto by melting some butter in your skillet. Next, add your diced bacon and cook until it begins to get crispy. Next, add in your diced onion and cook until tender. Add your garlic paste and mix to combine. Deglaze pan with dry white wine and bring to a simmer for 3-4 minutes to cook off the alcohol. Next, add your rice and mix to combine. Toast the rice for 3-4 minutes and then add in 2 ladles of stock. Continue to stir constantly and add 1-2 ladles of stock every 1-2 minutes for a total of about 20 minutes. (Add your butternut squash puree about half way through). Once rice becomes tender and has absorbed all of the stock, turn heat to low and begin to mix in your cheese. Taste as you go and adjust the seasoning at the end.
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