Equipment
Ingredients
Main
- 41 g butter, solid
- 120 g onion, finely chopped
- 150 g red pepper, finely chopped
- 1180 ml chicken stock, warm
- 300 g arborio rice, dry
- salt
- black pepper
- 55 g mozzarella, cubed
- 7½ g basil, chiffonade
- parmesan, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 335 kcal
- Protein
- 15 g
- Carbohydrates
- 32 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 839 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 43 mg
- Potassium
- 482 mg
- Calcium
- 182 mg
- Iron
- 1.1 mg
- Magnesium
- 31 mg
- Phosphorus
- 218 mg
- Zinc
- 1.5 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 51 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.39 mg
- Niacin
- 5.3 mg
- Folate
- 44 mcg
- Water
- 402 g
Sources: USDA FoodData Central
Method
Melt the butter in a large heavy saucepan over medium heat, approximately 160°C (320°F).
Add the chopped onion to the saucepan and sauté for 5 minutes until tender.
Stir in the red peppers and cook for 3 minutes until they begin to soften.
Heat the chicken stock in a separate saucepan until it reaches a simmer, roughly 100°C (212°F).
Add the arborio rice to the vegetable mixture and stir to coat every grain with butter.
Season the rice and vegetable mixture with salt and black pepper.
Pour 120ml (approximately 1/2 cup) of the simmering stock into the rice.
Stir the rice continuously until the liquid is absorbed, then repeat the process with the remaining stock for 20 to 25 minutes until the rice is tender.
Fold the mozzarella cubes and basil chiffonade into the rice until just combined.
Serve the risotto immediately and provide freshly grated Parmesan at the table.
Chef's Notes
- Use warm stock; adding cold stock will shock the rice and hinder the creamy texture development.
- Stirring is crucial for risotto. It encourages the rice grains to rub against each other, releasing their starch and creating the signature creamy consistency. Don't stop stirring, especially as the liquid is absorbed.
- Taste and adjust seasoning throughout the cooking process. The stock can vary in saltiness, so it's important to season in stages.
- The ideal risotto should be 'all'onda' (on the wave) – loose and flowing, not stiff or dry. It should spread gently on the plate rather than holding its shape.
- For an extra layer of flavor and richness, consider finishing with a knob of cold butter (mantecatura) along with the cheese and basil.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat on the stovetop over low heat with a splash of water or stock to restore creaminess.
Troubleshooting
Rice is crunchy or hard in the center
Cause: Stock was added too quickly or the heat was too high, preventing proper absorption.
Fix: Add a small amount of warm water or extra stock and continue stirring until tender.
Prevention: Maintain a low simmer and ensure each addition of stock is fully absorbed before adding more.
Cultural Context
Risotto is a cornerstone of Northern Italian cuisine, particularly in regions like Lombardy and Piedmont. Traditionally a primo piatto (first course), it's celebrated for its creamy texture achieved through the slow release of starch from specific rice varieties like Arborio. This festive rendition incorporates vibrant red peppers and fresh basil, making it a visually appealing and flavorful dish suitable for celebrations.
