Risotto
Embark on a culinary journey with this classic Italian Risotto recipe. Perfect for any occasion, this dish combines Arborio rice with savory broth, Parmesan, and a touch of white wine for a creamy, luxurious experience. Learn the art of making authentic Risotto with our easy-to-follow guide.
Servings 4
Ingredients
- 1 cup Arborio Carnaroli, or Vialone Nano rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 cup white wine optional
- 4 cups chicken or vegetable broth kept warm
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter
- Optional additions: mushrooms sautéed spinach, peas, or cooked chicken
Instructions
- Sauté Onions: In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Toast Rice: Add the rice to the pan and stir for 2-3 minutes until slightly toasted.
- Add Wine: Pour in the wine (if using) and stir until it's absorbed.
- Add Broth Gradually: Add a ladle of warm broth to the rice. Stir constantly until the broth is absorbed. Repeat this process, adding one ladle at a time, until the rice is al dente and creamy (about 18-20 minutes).
- Finish with Cheese and Butter: Remove from heat. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve Immediately: Risotto is best served immediately after cooking.
Notes
Saffron Risotto: Add 1/4 teaspoon of saffron threads to the onions as they sauté.
Feel free to customize the recipe with your favorite ingredients and adjust the seasoning according to your taste. Enjoy your homemade risotto!