Compliments of David’s Restaurants



Ahhh risotto. Making risotto can strike fear into the hearts of even the most skilled cooks. Watch any cooking show and listen as the contestants are chastised for they’re failed attempts and you can see why. 
Here is my method and I think it’s pretty easy. And you can do the majority of your stirring before your guests arrive. Go ahead and get creative with flavors too if you'd like, while I have included two versions, the flavor combinations really go on and on.
So get fearless and tackle risotto like a pro (then you can laugh next time you hear Gordon Ramsay screaming at a risotto rookie).
I hope to see you at David’s soon!

Chef David


Yield:  6 generous portions



2 T Butter
8 oz Arborio rice
4 T Onion, diced
1/2 C Dry white wine
3 C Chicken stock

Additions for:

1 T Butter
2 T Leeks, white and green sliced across the stalk
2 T Shallots, sliced
1 ½ C Butternut squash, small dice, blanched
1 C Buttermilk
1 T Fresh sage, chiffonade
Salt & pepper to taste
½ C Parmesan, shredded

Additions for:

1 T Butter
2 T Leeks, white and green sliced across the stalk
2 T Shallots, sliced
2 C Mushrooms, sliced or torn
3 T Madeira
1 C Chicken stock
1 T Parsley, chopped
1 T Fresh thyme leaves, chopped
Salt & pepper to taste
½ C Parmesan, shredded


Method of preparation for base:

  1. Sweat onion in butter in medium rondo  (straight-sided sauté pan) until translucent while bringing stock to a simmer in a separate pot
  2. Toast rice in butter with onions until edges look slightly translucent
  3. Deglaze pan with white wine.
  4. Once wine is absorbed by the rice, add enough simmering stock to barely cover risotto, and stir often.
  5. Continue to add simmering stock in smaller and smaller additions, waiting for risotto to absorb broth between additions, until all 3 cups has been added, stirring as often as possible
  6. Spread par-cooked risotto onto a cookie sheet immediately after last addition of liquid has been absorbed, and cool until ready to use.

This base may be made up to 2 days ahead.

Method of preparation for the finished risotto:

  1. Add additional ingredients to a sauté pan and cook ingredients as appropriate
  2. Add risotto base and additional liquid while stirring constantly

Finish with fresh parmesan and fresh herbs.

Risotto should be al dente and loose but not soupy. It should hold a spoon–but barely.


This recipe is for personal use and enjoyment only.