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Basic Risotto

Italian.Chef's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, finely chopped
  White grain rice 1 Cup (16 tbs) (Short/Medium)
  Regular chicken broth/Beef broth 1 3⁄4 Cup (28 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Melt butter in an 10- to 12-inch frying pan over medium heat.
Add onion and cook, stirring, until onion is translucent (about 5 minutes).
Add rice and stir until opaque (about 2 minutes).
Add broth and water (use 1 1/4 cups water for short-grain rice, 1 1/2 cups water for medium-grain rice).
Increase heat to high and bring to a boil.
Reduce heat and boil very gently, uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed.
Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
25 Minutes

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