Best Basic Risotto Recipe
- Reviews 5
Ready In: 34 mins
Serves: 5-6
Yields: 4 cups
Ingredients
- 3 (14 1/2ounce) 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
- 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.
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