petit risotto (Recette Cookidoo)

Petit Risotto (Recette Cookidoo®)

If there’s one dish that screams comfort, elegance, and culinary satisfaction, it’s risotto. Creamy, tender, and rich in flavor, risotto is a timeless Italian classic that can be adapted in countless ways. The “Petit Risotto” recipe from Cookidoo® is perfect for small portions—ideal for two people or a cozy lunch. This recipe combines the simplicity of basic ingredients with the precision of Thermomix® cooking, delivering creamy, perfectly cooked risotto with minimal effort.

Whether you’re a Thermomix® enthusiast or simply looking for a foolproof stovetop version, this Petit Risotto will soon become your go-to comfort meal.

Why You’ll Love This Recipe

Small portion-friendly: Makes enough for 2 people, perfect for lunches or light dinners
Creamy texture every time: The rice cooks evenly with constant stirring or Thermomix® control
Customizable: Add vegetables, seafood, or cheese for different flavors
Quick preparation: Ready in under 30 minutes with simple ingredients
One-pot meal: Minimal cleanup while producing restaurant-quality results

Ingredients (for 2 servings)

60 g risotto rice (Arborio or Carnaroli)
¾ small onion or ½ medium shallot, peeled
20 g butter
20 g olive oil
30 g dry white wine
165–180 g warm vegetable or chicken broth
40 g Parmesan cheese, freshly grated
Salt and black pepper, to taste
Optional garnish: fresh parsley, a drizzle of olive oil, or lemon zest

Tip: Freshly grated Parmesan is preferable for a creamier texture, and Arborio or Carnaroli rice is essential for the classic risotto creaminess.

Equipment Needed

Thermomix® (TM5, TM6, or TM31) or
Medium saucepan if cooking stovetop
Wooden spoon or spatula
Cheese grater

Instructions (Thermomix®)

Step 1: Prepare the Cheese

Place the Parmesan cheese in the Thermomix® bowl and grate for 10 seconds on speed 10. Transfer to a small bowl and set aside. This ensures the cheese blends smoothly into the risotto later.

Step 2: Chop the Onion

Add the shallot or onion to the bowl. Chop 5 seconds on speed 5. Scrape down the sides with the spatula to ensure even chopping.

Step 3: Sauté the Aromatics

Add butter and olive oil to the bowl. Sauté for 3 minutes at 120 °C on speed 1, without the measuring cup. This step softens the onion and builds the base flavor of the risotto.

Step 4: Toast the Rice

Add the risotto rice and cook for 2 minutes at 120 °C on speed 1. Toasting the rice briefly allows the grains to absorb liquids evenly, giving that classic creamy risotto texture.

Step 5: Deglaze with Wine

Pour in the white wine and cook for 2 minutes at 100 °C on speed 1. The wine will reduce slightly, adding a delicate acidity that balances the richness of the butter and cheese.

Step 6: Add the Broth

Add the warm broth, salt, and pepper. Cook for 12–14 minutes at 100 °C on reverse speed 1. This slow, controlled cooking ensures the rice releases its starch gradually, creating the creamy consistency that risotto is famous for.

Step 7: Finish with Cheese

Once the rice is tender but still slightly firm in the center (al dente), add the grated Parmesan. Mix for 10 seconds on reverse speed 2 to incorporate the cheese evenly. Let the risotto rest in the bowl for 2 minutes before serving.

Instructions (Stovetop Version)

Heat butter and olive oil in a medium saucepan over medium heat. Add finely chopped onion and sauté until translucent.
Add the risotto rice and toast for 1–2 minutes, stirring constantly.
Pour in the white wine and cook until mostly absorbed.
Gradually add warm broth, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more.
Cook until the rice is al dente (about 18–20 minutes).
Remove from heat and stir in Parmesan cheese. Season with salt and pepper, and let it rest 2 minutes before serving.

Tips for Perfect Risotto

Keep the broth warm: Cold broth slows cooking and affects creaminess.
Don’t rinse the rice: The surface starch is what creates risotto’s signature texture.
Stir gently but frequently: Helps release starch without breaking the grains.
Taste as you go: Adjust salt and seasoning before adding Parmesan.
Customize with flavors: Mushrooms, peas, shrimp, or lemon zest all work beautifully.

Variations

Mushroom Risotto: Add 80 g sliced mushrooms with the onion. Sauté before adding rice.
Vegetable Risotto: Mix in peas, asparagus tips, or roasted bell peppers in the last 5 minutes of cooking.
Seafood Risotto: Stir in cooked shrimp or scallops at the end and garnish with fresh herbs.
Herb and Citrus Risotto: Add a sprinkle of chopped parsley and a little lemon zest for freshness.

Serving Suggestions

Serve risotto hot in shallow bowls with a drizzle of olive oil.
Garnish with a sprinkle of Parmesan or finely chopped parsley.
Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Complement with a crisp green salad or roasted vegetables.

Storage

Risotto is best enjoyed fresh.
If you must store leftovers, place in an airtight container in the fridge for up to 24 hours.
Reheat gently over low heat, adding a splash of broth to restore creaminess. Avoid microwaving on high as it may dry out the risotto.

Why Cookidoo® Recipes Are Ideal

Cookidoo® offers precise, tested recipes designed for Thermomix® users. Each step is measured for exact timing, temperature, and speed, ensuring perfect risotto every time. The Petit Risotto recipe demonstrates the platform’s attention to detail: small portions, consistent cooking, and customizable flavors. Whether using TM5, TM6, or TM31, this recipe is foolproof for beginners and pros alike.

Final Thoughts

The Petit Risotto from Cookidoo® is the perfect introduction to homemade risotto. Its small portion size makes it ideal for intimate dinners, lunch for one, or a quick weeknight meal. With creamy texture, subtle flavor, and endless customization options, it is a recipe that blends tradition and modern convenience beautifully.

Once you try this Petit Risotto, you’ll find it’s not just a meal—it’s a versatile foundation for exploring countless risotto variations. Pair it with your favorite herbs, vegetables, or proteins, and you’ve got a dish that is elegant, comforting, and always delicious.