Description
A basic recipe for creamy, comforting risotto.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups hot chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes. Do not brown.
- Add Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains look translucent.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Add one ladleful (about 1/2 cup) of hot broth to the rice. Stir continuously until the liquid is almost completely absorbed.
- Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 20-25 minutes.
- When the rice is creamy and cooked al dente (tender but with a slight bite in the center), remove the pot from the heat.
- Stir in the Parmesan cheese and butter until melted and fully incorporated.
- Season with salt and pepper to your taste. Serve immediately.
Notes
- Keep your broth hot in a separate saucepan while making the risotto. Adding cold broth stops the cooking process.
- Stirring frequently releases the starch from the rice, which creates the creamy texture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 2
- Protein: 25
- Cholesterol: 50
Keywords: risotto, creamy, simple, Arborio rice, comfort food, Italian