What started out as a post about making a really creamy risotto (which don’t get me wrong, it is) completely changed when I opened the wine cabinet. I was out of white wine. Red wine…no problem! Talk about a food blogger conundrum. Sure, I could have trekked to the store but it’s Chicago and it’s cold. So I did what we do.
I pivoted.
I knew I could use lemon juice but I also knew that I didn’t really want the risotto to have even the mildest hint of lemon. And then…”aha moment”. Lemon is an acid. And so is vinegar. And guess what?
It works. I may even like risotto with apple cider vinegar better than white wine! It has just the right amount of tang, nuance and balances the chicken stock and parmesan in the best way.
I think you’re going to like it too.
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Risotto myth busters
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We’ve already busted the first myth around risotto-making. You can make risotto without wine. And there are a few more:
Pan. You don’t need a fancy risotto pan or even a pan with sloped sides like a braiser. I used my deep, flat sided All-Clad saute pan. It has the perfect amount of surface area to toast the rice and allows the rice to cook evenly to a great texture.
Stirring method. Most risotto recipes will tell you that you have to babysit the risotto stirring until your arm is going to fall off. Yes, you are going to stir what feels like “a lot” but not for 20 minutes straight. The reason for stirring is as the grains bump up against each other they release more starch which makes the risotto creamier. Plus, as the rice cooks, you’ll stir less as it needs time to cook and absorb the stock.
Cover to cook. Make sure the pan you select has a lid. While risotto is typically cooked in an open pan on the stove, I have found that covering the risotto towards the end of the cooking time creates more moisture in the pan and a creamier dish.
The Key to Perfect Risotto
It boils down to math. Typically, the ratio for risotto is 1 cup rice : 4 cups stock. This recipe calls for 5 cups of stock which adds a creamier texture and also allows you to make risotto ahead of time. So good, right?
Ingredient call outs
I mentioned earlier that this risotto is made from a simple list of ingredients. It’s also a short ingredient list. That being said:
Choose the highest quality ingredients your budget allows.
In addition to aromatics of white onion and garlic, here are quick highlights of what you’ll need:
How to make risotto using vinegar
Cooking Process
- Heat a pan of chicken stock to gently simmering. You’ll keep this simmering throughout the cooking process.
- Use a wide pan over medium heat to saute chopped onion in butter and olive oil. Try not and brown the onion too much (as I did here) – you want them translucent and pretty. After about 5 minutes, add in the minced garlic and saute just until you smell it.
- Pour in the rice and toast for 3-4 minutes. Be sure to stir it around so it toasts on all sides. Add in the vinegar/water blend and simmer until the pan is almost dry.
Stirring process
- Add in the vinegar/water blend and simmer until the pan is almost dry.
- Add 1 ladle (4 oz size) of stock to the pan and stir the rice into the stock and cook for 2-3 minutes until absorbed.
- Repeat adding ladles of warm stock to the risotto until you have completed about 5 rounds of additions. Stir several times throughout the time but you don’t have to stand over it religiously.
Pro tip
Each ladle of stock should take about 2-3 minutes to absorb into the rice. Adjust your heat accordingly.
Finishing
You have options here depending on when you plan to serve the risotto. Because you want to serve risotto when it’s hot and creamy, follow these suggested timing tips:
To serve immediately:
- Off the heat, add the remaining butter and most of the grated cheese and stir in until thoroughly mixed in.
- Add in the final amount of warm stock and stir. Taste for seasoning and serve immediately with more cheese sprinkled over.
To make ahead / serve later:
- Off the heat, add the remaining butter and most of the grated cheese and stir in until thoroughly mixed in.
- Refrigerate the risotto (if serving much later in the day). Or —if the other dishes you’re serving aren’t quite ready, cover the pan and rest on the stovetop.
- Add in the final amount of warm stock and stir. Taste for seasoning and serve immediately with more cheese sprinkled over.
Storage and freezing tips
Store in an airtight container for up to 3 days.
Reheat with a little chicken stock in a pan over low heat until warmed through. Add more stock to get to your desired texture.
I don’t recommend freezing risotto.
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How to Make Risotto without Wine
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Ingredients
- 5 cups chicken stock , can use vegetable; heated in a sauce pan separately over low
- 1 T olive oil
- 3 T butter , divided
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 cup arborio rice, can use carnaroli rice
- ¼ c apple cider vinegar
- ¼ cup water
- 1 tsp salt, more to taste
- 1 tsp pepper
- 1/2-1 cup Parmesan cheese
- fresh chopped parsley, if desired for garnish
Instructions
- Heat the stock in a medium sauce pan over medium heat. You want it gently simmering,not boiling.5 cups chicken stock
- In a wide pan for medium heat, add 1 Tablespoon of butter and 1 Tablespoon of olive oil. Sauté the onion for about three minutes. You don't want to brown the onion, just cook until translucent. At this point, add in the garlic and quickly sauté for about 30 seconds or until you can smell it.1 T olive oil, 3 T butter, 1 cup onion, 3 cloves garlic
- Pour in the rice and stir with a wooden spoon to toast, about 3-4 minutes. Watch your heat so the onion doesn't brown.1 cup arborio rice
- Pour in vinegar and water and saute for 2 minutes until the pan is almost dry. Don't rush this part – lower the heat if the vinegar is cooking away too quickly.1/4 c apple cider vinegar, 1/4 cup water
Stirring process
- Using a 4 oz. ladle (1/2 cup), add in 1 ladle of stock along with the salt and pepper. For the first few rounds of additions, stir pretty continuously with a wooden spoon, until the stock is absorbed by the rice and the pan is almost dry. This should take about 2-3 minutes per ladle of stock.The key to stirring is so the grains bump up against each other, and release more starch which makes the risotto creamy.1 tsp salt, 1 tsp pepper
- Repeat with each ladle of stock. When you get to about the 6th addition of stock, you don't need to stir as much. This is where I'll cover the pan for about 1 minutes to release some steam into the risotto before adding the next ladle full.
- Stop adding stock when you have about 1 cup of stock left in the warming sauce pan. Reserve this stock for right before serving or if you're making the risotto ahead of time.This whole process should take about 20 minutes.
Finishing
- Remove the risotto from the heat. Stir in the remaining 2 Tablespoons of butter and stir until melted. Stir in the remaining warmed stock if you're serving immediately. Taste for seasoning. Stir in the parmesan cheese until incorporated and correct for seasoning.1/2-1 cup Parmesan cheese, fresh chopped parsley
If making ahead
- After finishing risotto with butter per the above instruction, refrigerate the risotto in a airtight container. Right before serving, heat the remaining cup of stock. Add the risotto to a clean pan and gently warm over low-medium heat. (If you're worried about the risotto sticking to the pan, feel free to melt a little butter first or add in a touch of stock. Stir in warmed stock and finish with more parmesan and seasoning, if needed.
Will try recipe,, as we were introduced to risotto by my daughter while visiting her
Thank you, Patricia! Come back and let me know what you think – I’d love to hear😊!
This was very good with the Apple cider vinegar. Itnbalanced well with some roasted delacata squash mixed in.
Thanks for trying the risotto, Joe! I love the little pop the vinegar gives. The delicata squash sounds like the perfect Fall dish!