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Mar 19, 2011 11:08 AM

Help needed - Scaling up recipe for Risotto

I have a recipe for Risotto that I ordinarily make with 1 cup of rice, 1 cup of dry wine, and about 36-40 oz of broth. I'd like to increase the recipe by 1.5 -- i.e., using 1-1/2 cups of rice.

I assume that I should proportionately increase the liquid to 1-1/2 cups of wine and 54-60 oz of broth. Agreed?

Also, the recipe calls for adding the broth in 1 cup increments, until complete absorbed, and then adding another cup. With the increased amount of rice, should I add broth in 1-1/2 cup increments, or stick with the 1 cup increments, and add more frequently?

Plan on serving it to dinner guests tonight so I'd appreciate any advice this afternoon.

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  1. A Risotto is typically prepared by adding the liquids gradually over a period of time. The amount of liquid is never static; rather it depends on how absorbent the rice is. I agree with your basic approach to the plan for how much liquid you will need, but you may need a bit more or less depending on how your Risotto develops.

    1. I think risotto is one of the dishes that you can eyeball pretty effectively as you're adding the broth....getting it to the right consistency. So....I'd start with your proportions, but have some extra
      broth in the pot. I always add it in half cup increments, and then if it seems to be absorbing really quickly....I increase that amount. You may end up adding it a cup at a time; I just wouldn't start there.

      1. I heat the stock before I had it to the risotto a cup at a time. I did not see any cheese in your recipe.

        1 Reply
        1. re: Woodfireguy

          Thanks all for the advice. Turned out fine last night.
          Woodfireguy - There is cheese in the recipe, along with sauteed onions & garlic, and also asparagus, and I do keep the broth at a simmer. I'd not bothered to give the entire recipe -- just the ratio of rice:liquids.