Classic Risotto
A timeless Italian dish, risotto is a creamy rice dish cooked slowly in broth until it reaches a rich, velvety consistency. This classic risotto recipe is the perfect base for a variety of additions, from mushrooms to seafood or simply enjoyed as is.
4 cups chicken or vegetable broth, warmed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper to t
In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
Add Arborio rice to the pan and stir for 2 minutes until the grains are well-coated and translucent at the edges.
Pour in the white wine and simmer until the wine has almost fully evaporated.
Gradually add the warm broth, one cup at a time, waiting until the liquid is absorbed before adding more. Stir continuously.
Once the rice is cooked al dente and the risotto is creamy, remove from heat. Stir in the butter and Parmesan cheese until melted and combined. Season with salt and pepper to taste.
Serve warm with additional Parmesan cheese if desired.