Basic Risotto
Ready In: 40 mins
Serves: 4-6
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 2 -3 cups chicken stock
- 1 cup dry white wine
- 1 carrot, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons parmesan cheese, grated
Directions
- Melt butter and oil in a pan and saute the onion and garlic until transparent.
- Add arborio rice and stir until each grain has absorbed the butter and oil.
- When golden brown, slowly start adding the stock and wine, about 1/4 cup at a time. Continue adding liquid while stirring constantly until risotto is smooth and creamy but each grain of rice is still separate, about 30 minutes or so.
- Towards the end of the cooking time, stir in the grated carrot and 1 tbsp chopped parsley.
- Serve garnished with parmesan cheese and remaining chopped parsley.
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