Classic Risotto Recipe

Name: Classic Risotto Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 people
Ingredients: 4 Tbsp unsalted butter; 1 Tbsp extra virgin olive oil; 1/2 medium yellow onion; 2 garlic cloves; 1/2 tsp fine sea salt; 7-8 cups chicken stock; 2 cups arborio rice; 1 cup dry white wine; 1/2 cup freshly grated parmesan; freshly cracked black pepper; 1 Tbsp parsley

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8 people
Calories
333 kcal

Classic Risotto Recipe

Nolan Clark

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Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.

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Ingredients

Servings

4 Tbsp unsalted butter divided
1 Tbsp extra virgin olive oil
1/2 medium yellow onion 1 cup finely chopped
2 garlic cloves pressed or grated
1/2 tsp fine sea salt plus more to taste
7-8 cups chicken stock low sodium*
2 cups arborio rice
1 cup dry white wine
1/2 cup freshly grated parmesan plus more to serve
freshly cracked black pepper for garnish
1 Tbsp parsley to garnish

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Instructions

Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

Notes

*You may substitute half of the chicken stock with filtered water if desired which will produce a milder tasting risotto so be sure to aedd salt to taste at the end.