Classic Risotto Recipe

Italian · Main course · 40 min total

A creamy, comforting Italian risotto made with Arborio rice, white wine, and Parmesan cheese. This recipe yields a perfectly al dente texture with a rich, velvety sauce.

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 unsalted butter
• 1 tablespoon olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. In a large saucepan, heat the broth over medium heat until simmering. Reduce heat to low and keep warm.
2. In a separate large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the onion and cook until softened, about 4 minutes.
3. Add the rice and stir to coat with the oil and butter. Cook for 1-2 minutes until the rice is translucent around the edges.
4. Pour in the wine and stir until it is fully absorbed by the rice.
5. Add a ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently until the broth is almost completely absorbed. Continue adding broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still firm to the bite (al dente).
6. Remove the pot from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
7. Let the risotto rest for 2 minutes before serving. Serve immediately, garnished with additional Parmesan if desired.

Tips

• For best results, use a wide, heavy-bottomed pot to ensure even cooking.
• Stirring constantly is key to releasing the rice's starch and achieving a creamy texture.
• If the risotto becomes too thick before the rice is done, add a little more warm broth.
• Leftover risotto can be shaped into patties and pan-fried for risotto cakes.

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