Basic Risotto

This is a basic recipe for risotto. Be sure to toast the rice before adding the liquid. Leftover risotto can be kept in an airtight container in the fridge for up to five days. You can "refresh" basic risotto by stirring it into other sauteed vegetables to create a whole new dish.

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Prep Time 10

Cook Time 20

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 tablespoon butter

3 tablespoons olive oil

1 small onion, chopped (about 1 cup)

2 cups aborio or other short- to medium-grain rice

½ cup white wine

6 to 8 cups chicken stock, heated

¼ cup grated Parmesan cheese

1 ½ tablespoons butter or olive oil to finish

Small handful chopped parsley

Salt, pepper

Method

In a heavy saucepan over medium heat, melt the butter into the olive oil. Add the onion and cook until translucent. Add the rice, stirring to coat with the oil until the rice is hot, pearly white but not brown, about two minutes. Stir in the wine and let it reduce by half, about two minutes.
Add one ladle of warm stock, about ½ cup, and stir until absorbed into the rice. Repeat this process for about 20 minutes, then taste a grain of rice. It should offer slight resistance when chewed. If it seems too hard, add 1/4 cup more broth and continue cooking for another few minutes until broth has been absorbed. Remove pot from heat and let it sit about two minutes. Stir in the cheese and butter, then parsley and add salt and pepper until it taste good to you.