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    Home » Recipes » Black Pepper Risotto

    Black Pepper Risotto

    Published: Mar 11, 2013 · Modified: Aug 14, 2021 by Linda Baker · This post may contain affiliate links

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    Black Pepper Risotto recipe is an "almost" no stirring risotto recipe. The black pepper makes it a perfect side to a nice steak

    Black Pepper Risotto

    Before I discovered my most favorite way of making risotto, in a pressure cooker, this was my favorite method because it is an  "almost" no stirring risotto recipe. This method for this risotto can be used with any risotto recipe you are making, the idea is that it's no stirring, until the end. And rather than a pressure cooker or Instant Pot, you can use any high-sided heavy-bottomed pot. The perfect compromise for all of you who still fear the pressure cooker. 

    The Rices of Risotto

    This recipe calls for Arborio rice. While Arborio is the most commonly found short-grain rice it is not the only type of rice you can use. Use any other Italian short-grain rice varieties such as  Carnaroli, Vialone, Nano, and Baldo. Do not use American short-grain white rice, Short-grain Italian varieties have a high starch content and tend to absorb less liquid, resulting in a stickier, more compact risotto.

     I served this recipe for Black Pepper Risotto alongside a beef tenderloin with Bearnaise sauce and it was the perfect complement. 

    risotto

    Black Pepper Risotto

    LindySez
    This Black Pepper Risotto recipe is an “almost” no stirring risotto recipe. The black pepper makes it a perfect side to a nice steak.
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Other sides, Rice & Grains
    Cuisine American
    Servings 8 servings
    Calories 156 kcal

    Ingredients
      

    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons unsalted butter
    • ½ cup chopped shallots
    • 2 cups arborio rice
    • Coarsely ground black pepper to taste (I used about 1 ½ teaspoons)
    • 1 quart low-salt or homemade chicken broth
    • Freshly grated parmesan cheese (optional)

    Instructions
     

    • In a heavy high sided saucepan or risotto pan, heat the butter and oil together until the butter foams, add the shallots and cook, stirring occasionally until the shallot is beginning to brown around the edges. Add the rice and saute until the edges of the rice turn transparent and the grains begin to sizzle about 5 minutes. Add the wine and simmer until it reduces by ½; add all but 1 cup of the broth, and the pepper (there should be a good amount of pepper). Bring to a simmer, cover, reduce the heat to maintain a lively simmer; and cook for 20 minutes. Remove the cover, stir and add ½ cup of the remaining broth. Stir well; taste and add salt as needed. If you like a looser risotto, add additional broth. Stir in optional cheese, if desired.

    Nutrition

    Serving: 1gSodium: 164mgCholesterol: 13mgCalories: 156kcalPolyunsaturated Fat: 6gSaturated Fat: 4gFat: 10gProtein: 2gCarbohydrates: 15g
    Keyword no stir risotto
    Tried this recipe?Let us know how it was!

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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