Risotto Recipe

Classic Risotto Recipe

Here’s how to make a classic risotto recipe: creamy and savory, flavored with Parmesan and a splash of white wine.

Prep: 10min

Total: 30min

Yield: 4

Nutrition Facts: servingSize None, calories 491 calories, Sugar 3.3 g, Sodium 1247.9 mg, Fat 18.9 g, Saturated Fat 8.2 g, Trans Fat 0.2 g, Carbohydrate 55.1 g, Fiber 2.2 g, Protein 14.5 g, Cholesterol 29.7 mg

Ingredients:

• 1/2 cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart vegetable broth or chicken broth
• Kosher salt
• 2 tablespoons salted butter
• 2 tablespoons extra-virgin olive oil
• 2 cups dry white arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• 1 cup shredded Parmesan cheese, plus more for garnish
• Zest from ½ lemon
• 2 teaspoons finely chopped fresh thyme (optional but recommended)
• Freshly ground black pepper

Instruction:

1. Prepare the onion and garlic and noted above.
2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.)
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top.
7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Classic Risotto Recipe

Follow this technique for how to cook risotto to make the best creamy parmesan risotto which you can modify in so many ways with various add-ins or toppings.

Prep: 5min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 333 kcal, Carbohydrate 45 g, Protein 9 g, Fat 11 g, Saturated Fat 5 g, Trans Fat 0.2 g, Cholesterol 20 mg, Sodium 320 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 Tbsp unsalted butter (divided)
• 1 Tbsp extra virgin olive oil
• 1/2 medium yellow onion (1 cup finely chopped)
• 2 garlic cloves (pressed or grated)
• 1/2 tsp fine sea salt (plus more to taste)
• 7-8 cups chicken stock (low sodium*)
• 2 cups arborio rice
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan (plus more to serve)
• freshly cracked black pepper (for garnish)
• 1 Tbsp parsley (to garnish)

Instruction:

1. Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
2. Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
3. Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
4. Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
5. Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
6. Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

How To Cook A Perfect Risotto

FAQ

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