Risotto (Italy) Recipe

Italian · Main course · 35 min total

A classic Italian risotto that is creamy and rich, made with Arborio rice and finished with Parmesan cheese and butter.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. In a large saucepan, heat the broth over medium heat and keep it warm.
2. In a separate large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes.
3. Add the rice and stir for 1-2 minutes until the grains are translucent around the edges.
4. Pour in the wine and stir until it is mostly absorbed.
5. Add a ladleful (about 1/2 cup) of warm broth to the rice and stir constantly until the liquid is almost absorbed. Continue adding broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes, and the rice should be creamy and al dente.
6. Remove the pot from the heat. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan if desired.

Tips

• Use a good quality broth for the best flavor.
• For a vegetarian version, use vegetable broth and omit Parmesan or use a vegetarian alternative.
• Leftover risotto can be formed into patties and pan-fried for risotto cakes.

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