Basic Risotto
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Cuisine
Vegetarian, gluten-free
Basic Risotto
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 4-5 cups chicken broth low-sodium
- 2 tablespoons olive oil
- 1 shallot diced small (or 1/2 cup onion, large
- salt coarse salt and ground pepper
- black pepper coarse salt and ground pepper
- 1 cup arborio rice plus 2 tablespoons or Carnaroli rice
- 1/2 cup white wine such as Pinot Grigio, dry
- 6 tablespoons Parmesan Cheese grated
- 2 tablespoons butter 1/4 stick
Instructions
- Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
- Heat olive oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
- Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. If making Crispy Risotto Cakes with Taleggio Cheese, spread risotto in 13x9x2-inch pan and cool completely.
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