Fortuna's Sausage & Italian Market Recipes

Amy's Risotto Recipe (with Video)


  • 5 cups or more chicken stock (beef, fish, or vegetable can be used)
  • 2 tblsp of butter
  • 2 tblsp of Olive Oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 stalks of celery, finely chopped
  • 1 lb risotto rice
  • 16 oz dry white wine
  • Fortuna's Parmesan Cheese cheese
Heat the chicken stock. In a separate pan heat the olive oil and butter, add the onions, garlic celery, and fry very slowly
for about 15 minutes without browning. When the celery is softened, add the rice and turn up the heat a bit.
The rice will begin to lightly cook, so keep stirring it.

After a minute it will look slightly translucent. Add the white wine and keep stirring - it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good
pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly. Keep adding ladles of stock, stirring
in a figure 8, almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding
the next. This will take around 15 minutes. Taste the rice to see if tender and cooked. Continue adding stock until the is
soft but with a slight bite. If you run out of stock before the rice is cooked add some boiling water.
Remove from the heat and add butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This
is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy, as it should be.






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