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Basic Risotto
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Basic Risotto

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Side Dish, Others
Cuisine: Vegetarian, gluten-free

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

    Cup of Yum
  1. Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
  2. 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.
  3. 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.