Recipe by Deb's Recipes
This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000)
Top Review by Honey in Cali
I can't complain too much because the title does say "Basic". I picked it because Im a very picky eater, but it's even too plain for me. This was the first time I made Risotto and was disappointed because it had no flavor. I had to add more onion and cheese. Plus a lot of salt and pepper.. It was a good practice run so I know what to expect when I make Risotto. However, I need more ingrediants.. Perfect for people who like plain though.
- 3 (14 1/2 ounce) cans low sodium chicken broth
- 1 tablespoon olive oil
- 1⁄3 cup finely chopped onion
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups other short-grain rice
- 1⁄3 cup dry white wine
- 1⁄4 cup fresh-grated parmesan cheese
Directions See How It's Made
- Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
- Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
- Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
- Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
- Remove pan from heat and stir in cheese; serve.
- NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.