Best 6 Grandma Ritas Risotto Recipes

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Prepare to experience a culinary masterpiece with our guide to cooking the ultimate "Grandma Rita's Risotto." This classic Italian dish, made with creamy arborio rice, savory broth, and a medley of flavorful ingredients, is a true delight for risotto enthusiasts. As we embark on this delectable journey, we'll explore the secrets behind achieving the perfect texture, vibrant colors, and tantalizing aromas that make this dish a beloved favorite. Gather your finest ingredients, sharpen your cooking skills, and get ready to indulge in a taste of Italy's rich culinary heritage.

Here are our top 6 tried and tested recipes!

GARDEN RISOTTO



Garden Risotto image

With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
4-1/2 cups reduced-sodium chicken broth
1 medium onion, chopped
2 teaspoons olive oil
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or additional reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1 cup frozen peas
1/4 cup grated Parmesan cheese

Steps:

  • Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 539mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA G'S MUSHROOM RISOTTO



Grandma G's Mushroom Risotto image

My Granny Newman gave me this recipe some 30+ years ago to use in a home economics class for Italian day. My teacher and other teachers loved it. I got an A+ for this one. GrannyN was a great cook and a wonderful Grandmother, I miss her so.

Provided by GrandmaG

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup dried orzo pasta or 3/4 cup rosamarina pasta (looks like large rice)
1 lb fresh mushrooms
1 clove garlic, minced
1 tablespoon unsalted butter
1 teaspoon cornstarch
1 teaspoon salt
6 ounces evaporated milk
1/2 cup shredded Fontina cheese
1/4 cup slivered almonds
1/4 teaspoon dried tarragon leaves
1 tablespoon snipped fresh chives

Steps:

  • Cook orzo according to package directions.
  • Drain.
  • In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
  • Stir in cornstarch, salt, and pepper.
  • Stir in milk.
  • Cook and stir over medium heat until thick and bubbly.
  • Add cheese, almonds, and tarragon; cook and stir until cheese has melted.
  • Stir in cooked orzo.
  • Transfer to a serving bowl; sprinkle with snipped chives.

Nutrition Facts : Calories 213.2, Fat 9.7, SaturatedFat 4.5, Cholesterol 23.8, Sodium 494.9, Carbohydrate 22.6, Fiber 2, Sugar 2, Protein 10.3

CREAMY RISOTTO



Creamy Risotto image

Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 8

3 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
4 1/2 cups reduced-sodium canned chicken broth
3/4 cup grated Parmesan cheese
2 tablespoons butter
Fresh thyme leaves, for garnish (optional)

Steps:

  • In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
  • Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
  • Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY



How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
  • Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
  • Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
  • Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
  • Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
  • Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
  • Top with parsley, Parmesan, salt, and pepper.
  • Enjoy!

GRANDMA RITA'S SOFT BUTTER ROLLS



Grandma Rita's Soft Butter Rolls image

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Roll and Bun Recipes

Time 1h55m

Yield 18

Number Of Ingredients 10

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Steps:

  • Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  • Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  • Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g

GRANDMA RITA'S SOFT BUTTER ROLLS



Grandma Rita's Soft Butter Rolls image

Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.

Provided by Lela

Categories     Roll and Bun Recipes

Time 1h55m

Yield 18

Number Of Ingredients 10

¾ cup milk
¼ cup butter
¼ cup white sugar
1 teaspoon salt
4 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
3 ½ cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Steps:

  • Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  • Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  • Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g

Tips:

  • Always use fresh, high-quality ingredients. This will make a big difference in the final flavor of the risotto.
  • Use a heavy-bottomed pot or Dutch oven to make the risotto. This will help to evenly distribute the heat and prevent the rice from sticking.
  • Toast the rice in a little olive oil before adding the liquid. This will help to brown the rice and give it a nutty flavor.
  • Add the liquid to the rice gradually, stirring constantly. This will help to prevent the rice from becoming too mushy.
  • Cook the risotto until it is creamy and tender, but still has a slight bite to it. This usually takes about 18-20 minutes.
  • Stir in some grated Parmesan cheese and butter at the end of cooking. This will add a rich, creamy flavor to the risotto.
  • Garnish the risotto with fresh herbs, such as parsley, chives, or basil.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover vegetables or meat, and it can also be made with a variety of different ingredients, such as seafood, mushrooms, or cheese. With a little practice, you can easily master the art of making risotto at home. So next time you're looking for a satisfying and flavorful meal, give risotto a try. You won't be disappointed!

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