Chef Mike's Risotto

March 26, 2017 10:12 AM

Chef Mike Burdick returns to the Let's Eat Kitchen; demonstrating a classically creamy risotto for Dan.

Chef Mike Burdick @chefmikeburdick

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Personal Chef, Private Entrepreneur, Available to Contact


Basic Risotto

  • ½ small white onion
  • 1 clove garlic
  • 3 Tbsp. Butter
  • 2 ounces EVOO
  • 5 Cups Chicken Stock (or water, etc.…)
  • 1 Cup Arborio Rice
  • Salt and Pepper
  • 1 TBSP Chopped Fresh Thyme
  • 6 Ounces Chardonnay (Oakey, Buttery)

Sauté your Garlic and Onion with the Butter, S+P, until fragrant.  Add the EVOO and Arborio Rice and Continue to Saute, On Medium Heat, Until you can faintly hear the Items Popping/Toasting in the Pan.

Increase the Heat of your Rice to a Medium/High Heat

Add your Herbs

Meanwhile, Ensure your Chicken Stock (Liquid) is Simmering, Just under a boil, Nearby

Back to the Rice, Add your Chardonnay and Stir until Liquid is Absorbed and Alcohol is Evaporated, Reduce Heat to Medium again, and slowly add in HOT Liquid (stock) at a pace of about 4 ounces at a time.

CONSTANTLY STIR RISOTTO FOR 30 Seconds ON, 30 Seconds OFF, as you are Cooking it

Constantly Tasted the Risotto Every 3-4 minutes and adjust your desired seasonings As You Cook

Risotto will Thicken Naturally, and you want the Desired Taste to Be Al Dente, which visible “Sauce” in the Pan with the Rice..

Be Careful Not to Let Risotto Dry Out

Add any Cooked or Pre-Prepared Items when Risotto is at your 90% mark

Serve Risotto Immediately

Chef Mike Burdick has over twenty-two years of restaurant experience and knowledge.  He enjoys working with people immensely and appreciates coming on WNYT to share his food on “Let’s Eat”.

Stay tuned for his next visit.


Joel Landas

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