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Risotto

Risotto is often infused with rich flavors from broth, wine, and fresh ingredients; a well-made risotto has a rich mouthfeel with a signature creaminess by using butter or cheese.

Serves 10 People

By using SHO Light Stock in your risotto, you elevate the dish’s mouthfeel and enhance its kokumi, providing a deeper, more satisfying flavor profile. This allows you to achieve that signature creaminess without the need for excessive butter or cheese. 

Ingredients:

  • Olive oil
    250g
    1250 g Mushrooms mix
    1kg
    500 g White onion
    750g
    600 g Arborio rice
    1kg
    225 g White wine
    250g

  • Stock :

    2 kg Warm water
    250g
    140 g SHO Light Stock
    375ml
    Bouquet garni

Prep and roast onions:

  1. Place peeled onions on a baking sheet, cover them with aluminum foil, and
    roast in a 180C° oven for 1 hour. Set aside.
  2. In a pot, make a broth by adding SHO Light Stock to water. Bring the broth to
    a simmer and set on low heat.

Make the risotto:

  1. In a large pan, sauté the mushrooms in olive oil for 3-4 minutes.
  2. Add the rice and toast it on low heat for 3-4 min. Add white wine and cook
    while stirring for about 3 min.
  3. Pour some of the pre-made broth into the rice and stir until the liquid is
    absorbed.
  4. Continue adding broth, one cup at a time, stirring constantly until the liquid
    is absorbed. Add more broth until the rice is tender yet firm to the bite, about
    15 minutes.
  5. Finely puree the roasted onions in a food processor and add to the rice.
    Serve.
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