Standard Risotto | Asparagus Risotto | Seafood Risotto
This is the same risotto we served at Medusa—rich, creamy, and delicious. You can enjoy risotto from scratch at home in just minutes using the same prep method we used in the restaurant.
There are endless variations you can make from this base recipe, but they all follow the same simple approach: start with pre-cooked risotto, finish it fast in a hot pan, and add your vegetables or seafood at the end so nothing gets overcooked.
In this video, I’ll show you how to make three versions: Standard Risotto, Asparagus Risotto, and Seafood Risotto.
Chef Greg’s Risotto Recipe
Pre-Cooked Risotto Prep
| Ingredients | Instructions |
|---|---|
| • 6 cups water | 1. Bring the water to a boil in a medium saucepan. |
| • 1.5 cups Arborio risotto rice | 2. Add the risotto rice to the boiling water, reduce heat to medium, and simmer for exactly 8 minutes. |
| – | 3. Cooling: Strain the cooked risotto and immediately shock it with cold water to stop the cooking process. |
| – | 4. Storage: Cover the pre-cooked risotto with a clean, wet towel until ready to use in your final dish. |
The standard ratio for cooking risotto is 3 to 4 parts liquid to 1 part rice.
3-Minute Risotto
| Ingredients | Instructions |
|---|---|
| Proteins & Vegetables: • 1 cup asparagus, cleaned, chopped, and blanched • Sea scallops (or shrimp/lobster) | 1. Prepare Proteins & Vegetables: – Steam asparagus with a little water until tender. Set aside. – Sear scallops (or shrimp/lobster) in a hot pan until golden. Set aside. |
| Standard Risotto: • 1.5 cups Pre-cooked risotto • 2 tbsp unsalted butter • 2 cloves garlic, minced • 1 shallot, finely chopped | 2. Standard Risotto: – Melt butter in a pan over high heat. – Add garlic and shallot, sauté until fragrant. – Stir in pre-cooked risotto to coat with the butter mixture. |
| Cooking Liquids: • 1 cup chicken broth • ½ cup heavy cream • 2 oz white wine • Cayenne pepper sauce (to taste) | 3. Cook Risotto: – Pour chicken broth, heavy cream, white wine, and cayenne pepper sauce into the pan. – Stir well and cook until the liquid is absorbed and the risotto is creamy. |
| Finish & Season: • 3 oz Parmigiano-Reggiano, grated • Salt & black pepper (to taste) Asparagus Variation: • Saffron strands • Fold in cooked vegetables | 4. Finish the Risotto: – Stir in grated Parmigiano-Reggiano until melted and creamy. – Season with salt and black pepper to taste. – For asparagus risotto, add saffron strands and fold in cooked asparagus at this stage. |
| Garnish: • 2 tbsp fresh herbs (dill, cilantro, Italian parsley) • Black pepper • Parmigiano-Reggiano | 5. Garnish & Serve: – Plate the risotto with seared scallops (or shrimp/lobster) on top. – Garnish with fresh herbs, a sprinkle of black pepper, and extra Parmigiano-Reggiano. Serve immediately. |