Risotto
Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:

Ingredients

¼ cup olive oil

1/2 cup yellow onion, finely chopped

1 1/2 cups Arborio rice

1/2 cup white wine

5 cups chicken or vegetable broth

2 Tbsp butter

1/2 cup Parmesan cheese

Salt & pepper to taste

Fresh parsley, chopped

Ingredients

½ cup olive oil

1 cup yellow onion, finely chopped

3 cups Arborio rice

1 cup white wine

10 cups chicken or vegetable broth as needed

4 Tbsp butter

1 cup Parmesan cheese

Salt & pepper to taste

Fresh parsley, chopped

Ingredients

3/4 cup olive oil

1 1/2 cup yellow onion, finely chopped

4 1/2 cups Arborio rice

1 1/2 cup white wine

15 cups chicken or vegetable broth as needed

6 Tbsp butter

1 1/2 cup Parmesan cheese

Salt & pepper to taste

Fresh parsley, chopped

Procedures

  1. HEAT oil, add onions and cook 3 minutes or until onions are soft.
  2. KEEP broth warm in a separate pot.
  3. ADD rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add the broth, about 1 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add broth until rice is creamy and cooked al dente. Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto.
  4. TRANSFER to large bowl. Garnish with parsley. Serve immediately.
NOTE: Finished risotto is creamy and rice is firm.