Basic Risotto

Chef's notes#

When adding things like extra veggies, if you don't want them to be mush, consider roasting veggies in the oven and only adding them near then end of the cook time. The same is generally true for meats.

While Parmesan is traditional, almost any cheese will work.

Choose your broth based on your needs (IE a veggie stock to make it more vegetarian friendly), water or more stock can be used in place of wine if need be.

Details#

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 25 min
• 🍽️ Servings: 4 mains or ~6 appetizers

Ingredients#

• 1 onion, DIced
• ¼ cup butter
• 2 cups arborio rice
• 1 cup white wine
• 6 to 8 cups warm chicken broth
• 1 cup grated Parmigiano-Reggiano cheese

Directions#

1. In a large saucepan over medium heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
2. Add the broth, about 1 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, as needed.
3. Take off the heat and add the cheese, the remaining butter and the toppings of your choice. Stir until the texture is very creamy. Adjust the seasoning.
4. Dish up, sprinkle with a little Parmesan cheese, if desired. Enjoy.