Classic Risotto
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
332 kcal
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Course
Main Course
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Cuisine
Italian
Classic Risotto
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Master the art of making Classic Risotto with our detailed recipe. With explicit instructions and tips for achieving perfect creaminess, this "gourmet" dish is achievable even for first-timers.
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Ingredients
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 cup diced white onion (about 1 small onion)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves minced garlic
- 1 1/2 cups arborio rice
- 4 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Pour 6 cups chicken broth into a medium-sized saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and keep at a gentle simmer.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over high heat. The oil should immediately shimmer. Add in 1 cup diced white onion, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and saute until nicely browned, 3-4 minutes.
- Add in 2 cloves minced garlic and 1 1/2 cups arborio rice and let it toast in the oils alongside the sauteed onion for just 2 to 3 minutes until you can smell a bit of nuttiness but without browning the rice. The rice should become slightly translucent around the edges.
- Use a ladle to pour about 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium. Continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring constantly will help the rice cook evenly. Stirring should be consistent, but gentle to avoid breaking the grains of rice, which helps achieve the creamy texture without turning mushy. It should take about 30 minutes to add the entire 6 cups of chicken broth.
- Continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring constantly will help the rice cook evenly. Stirring should be consistent, but gentle to avoid breaking the grains of rice, which helps achieve the creamy texture without turning mushy. It should take about 30 minutes to add the entire 6 cups of chicken broth.
- Once all the liquid has been used and abosrbed by the rice. It should be creamy yet still flow slightly when scooped out, not stiff or dry. Remove the skillet from the heat and stir in 4 tablespoons unsalted butter and 1/3 cup freshly grated parmesan cheese. Season with additional salt and pepper to taste. Serve hot.
Notes
- Replace 1 cup of the broth for a dry white wine if desired. UIt should be the first cup of liquid poured in with the rice.
- This rice is very forgiving and if you need to add in more liquid to have a creamier product because maybe the heat was too hot and it cooked out too quickly, then stir in 1/4 a cup of liquid at a time until desired creaminess is reached.
Nutrition Information
Show Details
Serving
1cup
Calories
332kcal
(17%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
29mg
(10%)
Sodium
1216mg
(51%)
Potassium
121mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
283IU
(6%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 332kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 1216mg | 51% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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