Learn how to make risotto with this basic risotto recipe. Arborio rice, broth, Parmesan cheese and wine make the creamiest risotto ever! Add sauteed vegetables to the basic recipe and viola.
|Chicken stock/Vegetable stock||8 Cup (128 tbs)|
|Butter||2 Tablespoon , divided|
|Olive oil||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Salt and pepper||1 Pinch|
|Arborio rice||2 Cup (32 tbs)|
|White wine||1/2 Cup (8 tbs)|
|Parmesan cheese||1 Cup (16 tbs) (|
In a large pot, heat chicken stock to simmer.
In a deep skillet, heat 1tablespoon butter and oil, until warm and add onions, salt and pepper. Cook over medium-high heat for a few minutes until softened and translucent.
Add the rice and stir to coat every grain. Cook the rice over medium heat for 3-4 minutes until the grains look more opaque.
Add 1 cup of the simmering stock to the rice and stir constantly until it's almost absorbed.
Pour in another cup of the stock and let it evaporate.
Add 5 more cups of stock, allowing each cup to absorb before adding the next.
Once 6 cups have been added, season with some salt if needed.
Add the rest of the stock in cup increments, same as before, but this time taste the rice frequently to test for doneness.
Remove from heat and add remaining butter and the Parmesan.
Leftover risotto can be spread into a pan and cooled. Once cool, it will solidify enough to cut into squares and the squares can be fried in butter to reheat and get crispy.