Risotto
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Risotto
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A creamy, tender, saucy and flavorful Italian rice dish. It's made with short-grain Arborio rice, cooked with savory chicken broth, rich butter, bold garlic, and plenty of creamy Parmesan cheese. It’s an easy side dish that’s sure to impress!
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Ingredients
- 6 cups low-sodium chicken broth
- 4 Tbsp unsalted butter, diced into 4 pieces
- 1 cup chopped yellow onion
- 2 cups (13.7 oz) arborio rice
- 2 tsp minced garlic
- 1 cup dry white wine
- Hot water, as needed
- 1 cup finely shredded Parmesan Cheese
- salt as needed and freshly ground black pepper
- 2 Tbsp chopped fresh parsley
- mushrooms (optional, see notes)
Instructions
- Bring broth to a simmer over medium-high heat. Reduce heat to low, cover and let heat.
- Melt butter in a 5 or 6 quart pot over medium heat. Add onion and saute 3 minutes.
- Add rice and garlic and saute 1 minute.
- Pour in wine and let cook, stirring constantly, until it has mostly been absorbed into the rice.
- Pour in 1 cup of broth (about 2 ladle fulls) then cook rice, while stirring frequently, until most of the broth has been absorbed (keep chicken broth warm and covered while rice cooks).
- Continue cooking rice and stirring frequently, and repeating this process adding more broth 1 cup at a time until it has almost been absorbed into rice until you add more. It should take about 20 minutes to cook rice to an al dente stage.
- As you near the end add hot water if needed to thin 1/2 cup at a time.
- Remove from heat, stir in parmesan (thin with hot water as needed). Season with salt after parmesan has been melted. Season with pepper and garnish with parsley.
- Serve right away.
Notes
- Recipe makes about 6.5 cups.
- For Mushroom Risotto, saute 8 to 16 oz of sliced cremini or button mushrooms in a few tablespoons of olive oil and add to the risotto once it's complete.
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