Risotto
User Reviews
5
Risotto
Description
Risotto combines arborio rice slowly simmered in chicken broth with sautéed onions and butter to develop a creamy, tender yet slightly firm texture. The rice grains toast lightly before gradual broth additions, which are stirred frequently to coax out starches and create a smooth consistency. Optional white wine adds subtle depth during the early cooking stage, while freshly shredded Parmesan cheese enriches the final dish. Chopped parsley adds a fresh herbal note.
The recipe yields risotto with a rich, buttery base complemented by savory Parmesan and a touch of pepper. The creamy texture and balanced flavors make it suitable as a side or base for a protein or vegetable topping.
Chicken broth provides most of the flavor; substituting vegetable broth can make it vegetarian but may alter taste. The choice of Arborio or similar rice is essential to achieve the creamy texture risotto is known for. Adjusting salt near the end helps balance seasoning depending on broth used.
Ingredients
- 4 cups chicken broth I do not use low-sodium, if you do you will likely have to add more salt at the end
- 4 Tablespoons butter divided, unsalted
- 1 heaping cup arborio rice
- ¼ cup white wine optional, see note
- 1 medium onion about 1 heaping cup, yellow or sweet, finely chopped
- 1 cup Parmesan Cheese fresh shredded
- 1 Tablespoon parsley finely chopped, optional, fresh
- ¼ teaspoon black pepper plus additional to taste, as needed, freshly ground
- salt to taste
Instructions
- Pour chicken broth into a medium-sized saucepan and place over medium-low heat. You want this to be warm and stay warm while you are preparing the risotto.
- In a (separate) large skillet, melt 3 Tablespoons of butter over medium heat. Once melted, add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add rice and use a spatula to turn until all of the rice is coated with butter (none of the grains should appear dry). Cook another minute or two, stirring, until you can smell the fragrance of lightly toasted rice.
- Drizzle wine into pan and cook, stirring, until all wine is evaporated (there shouldn’t be any liquid in the bottom of the pan and you shouldn’t be able to smell the fragrance of the wine in the steam anymore).
- Add about ⅓-½ cup of warm chicken broth and stir frequently. Once the broth has been cooked out, repeat with additional broth until you have added all of the broth or rice is al-dente (cooked through but still firm to-the-tooth). You may need more liquid, if so use more broth or simply warm water.
- Once rice is cooked and rolls back in on itself when you slide through the saucepan with a spatula, it is finished cooking. Remove from the heat at once and add the remaining Tablespoon of butter, parmesan cheese, and parsley.
- Stir until butter and cheese are melted, taste and add more pepper and salt if needed. Serve immediately, as risotto does not keep well and storing is not recommended.
Notes
- Use vegetable broth instead of chicken broth to make a vegetarian risotto, but be aware this will change the flavor.
- Choose starchy short to medium grain rice like Arborio, Carnaroli, or Vialone Nano for proper creamy texture; other rice types won't yield the desired consistency.
- If using low-sodium broth, taste and add salt as needed toward the end.
- The white wine is optional; you can omit it and compensate with a bit more broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (¾ cup per serving)
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 843mg | 35% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
