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This 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
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 cup chopped shallots
- 2 cups arborio rice
- Coarsely ground black pepper, to taste (I used about 1 1/2 teaspoons)
- 1 quart low-salt or homemade chicken broth
- Freshly grated parmesan cheese, (optional)
Method
Step 1
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 1/2; 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 1/2 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.
Black Pepper Risotto
A printer-friendly recipe card can be found at the bottom of this post
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 al 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.
Black Pepper Risotto
This Black Pepper Risotto recipe is an “almost” no stirring risotto recipe. The black pepper makes it a perfect side to a nice steak.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 cup chopped shallots
- 2 cups arborio rice
- Coarsely ground black pepper, to taste (I used about 1 1/2 teaspoons)
- 1 quart low-salt or homemade chicken broth
- Freshly grated parmesan cheese, (optional)
Instructions
Step 1
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 1/2; 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 1/2 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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 164mgCarbohydrates: 15gFiber: 0gProtein: 2g
Nutritional date may not be 100% accurate
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Nutritional Info
This information is per serving.
-
Calories156
-
Protein2g
-
Carbohydrate40g
-
Dietary Fibertrace
-
Cholesterol13mg
-
Sodium164mg
-
Fat10g (4g Sat, 5g Mono, 1g Poly)
