Risotto has one method, once mastered, you can make many different recipes.

I'll share a recipe for Risotto in Bianco - white risotto with Parmesan, then Risotto all Milanese - classic yellow risotto, then lemon risotto and Risi e Bisi - risotto with peas.

Since we're back to #IsolationBaking whether we like it or not

Recipe # 105 methinks is Risotto in Bianco

Risotto with Parmesan



5 cups (1 ½ liters) chicken, light meat, or vegetable stock, preferably seasoned
2 shallots or 1 small onion, finely chopped or diced
4 tablespoons (60 grams) unsalted butter, divided
10 ounces (300 grams) Italian rice for risotto, such as



Arborio or Carnaroli
Salt & freshly ground black pepper
2 ounces (60 grams) freshly grated Parmesan cheese, + more for serving


Bring the stock just to the boil & turn off the heat; if you make stock ahead of time then bring back up to heat just before starting to prepare the risotto. You want the stock to be hot or very warm when making risotto. 

Place a large skillet or sauté pot over medium


heat. Heat half the butter (2 Tbs/30 g) in a large skillet or pot until melted & starting to sizzle (sometimes I add a Tbs of olive oil too). Add the chopped shallots or onion & sauté until translucent & soft; this only takes a minute or 2. Add the rice and stir, making


sure all of the rice is coated with the melted fat.

Stirring constantly, cook the rice for a a few minutes until partly translucent.

Pour 2 ladles of stock into the rice & cook, stirring slowly, until most of the stock has been absorbed. Continue adding the stock, one


ladleful at a time, stirring almost constantly, and allowing each addition to be almost completely absorbed into the rice before pouring on more stock. The whole process should take 20 to 30 minutes until the rice is cooked tender & meltingly soft; risotto should not

not be al dente! It should hold its shape but be meltingly soft to the bite. If you run out of stock before the rice is cooked, add water.

When the rice is cooked through & tender but toothsome, continue to cook just until the last ladleful of stock is almost


completely absorbed then remove the pan from the heat.

Add the rest of the butter & all of the Parmesan, stir until blended, taste & season with salt & pepper. Cover the pan with a lid and leave to rest for 1 minute then give the risotto a vigorous stir.


Serve immediately, with a bowl of more freshly grated Parmesan.


This is great with fresh, thinly sliced purple artichokes and asparagus that have been sautéed in olive oil and then added to the risotto for the last 5-10 minutes of cooking. You see that I served this with coppa chips (heated very quickly in a non-stick pan until crisp)

Risotto is a wonderful side dish or a main served with a mixed salad, a tomato salad, or grilled or baked vegetables.

This is a soothing dish to make as you stand over it and stir.


• • •

Missing some Tweet in this thread? You can try to force a refresh

Keep Current with Jamie Schler

Jamie Schler Profile picture

Stay in touch and get notified when new unrolls are available from this author!

Read all threads

This Thread may be Removed Anytime!


Twitter may remove this content at anytime! Save it as PDF for later use!

Try unrolling a thread yourself!

how to unroll video
  1. Follow @ThreadReaderApp to mention us!

  2. From a Twitter thread mention us with a keyword "unroll"
@threadreaderapp unroll

Practice here first or read more on our help page!

More from @lifesafeast

30 Sep
Trump isn’t a bully. Trump is an abusive spouse. The belittling, insulting, blaming. Ignoring the pain, suffering, dying of thousands. His actions are aimed to hurt us, punish us, damage & maim us. He makes promises that never happen. He gut-punches us; we’re left confused, ...
...and upset, hurt, angry, damaged. He beats us down, destroys our belongings, sets fire to the house while saying at once that we’re lucky to have him yet to blame for the chaos. We tiptoe around, let him have his way, afraid that it will just be so much worse if we push back or
...contrary him. Yet that makes him stronger and he comes back stronger, more blatantly brash & violent. “One day, we’ll leave you...when the time is right.” But that reinforces him because he thinks he’s gained so much power over us we’ll let him stay forever, the abuse just
Read 8 tweets
23 Sep
Who is still isolating?

#IsolationBaking recipe # 102

Champagne Chicken with Mushrooms

A super simple, fast dish to make for 2 or 4, yet very elegant.

👇 Image


2 whole boneless chicken breasts, skin, trimmed, rinsed, patted dry, each sliced into 2 thin escalopes
½ cup (about 60 grams) flour
½ teaspoon salt plus more if needed
Freshly ground black pepper
3 tablespoons (45 grams) butter, margarine or half butter


or margarine and olive oil
2/3 cup (150 ml) Champagne brut or another sparkling wine (I use Crémant de Loire)
Juice of 1 lime
½ pound (250 grams) white mushrooms, cleaned, trimmed, sliced
¼ teaspoon ground nutmeg

Read 9 tweets
23 Sep
I think we all need a food diversion and we need to start with dessert.

And this!

#IsolationBaking recipe # 101 Fondant au Chocolat

👇 Image


7 ounces / 200 grams dark, bittersweet or semisweet chocolate *see note
14 tablespoons (200 grams) salted butter
4 large eggs
1 cup (200 grams) sugar *see note
1 teaspoon vanilla
3 ½ ounces (100 grams, about 3/4 cup loosely spooned in and leveled) flour


¼ teaspoon ground cinnamon

* Note: - if using semisweet baking chocolate decrease the sugar by about a tablespoon

Preheat the oven to 350°F (180°C). Butter an 8-inch (20/21-cm) springform pan.

Read 8 tweets
20 Sep
While I'm here and talking about food...

Here is the link to my #IsolationBaking (and beyond isolation) for Mac/iPad users. Will link below to the downloadable pdf for android users. And my printed cookbook on amazon and B&N. Follow the thread and share.

Pdf for non-Mac/Apple users

My printed cookbook

Read 5 tweets
19 Sep
In honor of #RBG on Rosh Hashanah (and my brother with whom I made my first Challah)

#IsolationBaking recipe #100 No-Knead Challah

Roll up your sleeves... it's easier with a no-knead dough.

This recipe will make four 1-lb (500 g) loaves.



1 ¾ cups (300 ml) lukewarm water
1 ½ Tbs (18 g) active dry yeast
1 ½ Tbs (30 g) Kosher or table salt
4 large eggs, lightly beaten
½ cup (120 ml) honey (or ¼ cup honey + ¼ cup maple syrup)
½ cup (115 g) unsalted butter, melted and cooled to tepid



...(or neutral-tasting vegetable oil in place of the melted butter)
7 cups (scant kilo) flour
Egg wash (1 egg beaten with 1 Tbs water)
Poppy or sesame seeds for the top, optional

Read 15 tweets
17 Sep
I promised you a recipe. Call it #IsolationBaking

Tangy Peanut-Sauced Chicken

(excuse the lousy photos but it really is very good)

👇 Image

Serves 4


Chicken pieces for 4: 2 leg-thigh sections & 1 breast filet, skin on
¼ cup (65 ml) hot water
¼ cup (4 tablespoons/60 grams) smooth peanut butter
2 tablespoons lime juice
2 tablespoons sliced scallions or spring onions


👇 Image

½ teaspoon grated fresh ginger
¼ teaspoon cayenne pepper

Preheat the oven to 375°F (190°C).

Trim excess skin & fat off of the chicken pieces. I separate the legs from the thighs. Line a large baking pan with foil.

Put the peanut butter in a small saucepan & gradually

Read 5 tweets

Did Thread Reader help you today?

Support us! We are indie developers!

This site is made by just two indie developers on a laptop doing marketing, support and development! Read more about the story.

Become a Premium Member ($3/month or $30/year) and get exclusive features!

Become Premium

Too expensive? Make a small donation by buying us coffee ($5) or help with server cost ($10)

Donate via Paypal Become our Patreon

Thank you for your support!

Follow Us on Twitter!