Easy Risotto Recipe
User Reviews
5
Easy Risotto Recipe
Description
The recipe uses arborio rice cooked gradually in warm chicken stock seasoned with salt. Beginning with sautéed onion and garlic in olive oil and butter, the rice is toasted briefly before adding dry white wine. The wine is absorbed before adding broth a ladleful at a time, stirring until mostly absorbed between additions. This slow process helps the rice become creamy while maintaining some firmness, similar to al dente pasta.
Finishing the dish involves stirring in freshly grated Parmesan cheese, contributing a nutty, salty richness that deepens the flavor. Butter also adds a velvety mouthfeel. The risotto cooks until the grains are tender yet retain slight bite, avoiding mushiness.
This dish fits well as a side for meats, vegetables, or as a simple entrée on its own. It requires attention during cooking but yields a smooth, comforting texture and balanced savory taste. Quality chicken stock is important for flavor depth; homemade or well-selected store-bought stocks make a difference.
According to the notes, chicken bone broth is recommended for a richer flavor than standard stock. If using store-bought stock, additional Parmesan or salt may help enhance the taste.
Ingredients
- 6 cups chicken stock see notes
- 1-2 teaspoons salt or to taste, sea salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion finely minced
- 2 cloves garlic finely minced
- 2 cups arborio rice
- 1 ½ cups white wine dry
- 1 cup Parmesan Cheese freshly grated
Instructions
- Place the stock in a medium-sized pot over high heat. Bring it to a simmer and then lower the heat so that it stays warm. Add the salt to the pot, 1 teaspoon at a time. You want it to taste just a little saltier than you'd like.
- Place the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more.
- Add the arborio rice to the pot and stir it for 1 minute. Add the wine to the pot and stir until it has been mostly absorbed.
- Add a ladle full of the hot broth to the pot and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, 1 ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy .. think al dente pasta. This step takes about 20 minutes.
- When the risotto is soft remove the pot from the heat and stir in the parmesan cheese and then season to taste with sea salt and fresh ground pepper.
Notes
- Use chicken bone broth for best flavor; store-bought stock may require extra Parmesan or salt to boost taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 399kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 768mg | 32% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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