Traditional Italian Risotto
A rich and creamy Italian risotto that combines Arborio rice with savory broth, Parmesan cheese, and a hint of white wine. Perfect for an indulgent and comforting meal.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
Arborio rice
2 cups
Olive oil
2 tablespoons
Onion
1 medium, finely chopped
Garlic
2 cloves, minced
Dry white wine
1 cup
Chicken or vegetable broth
6 cups
Parmesan cheese
1 cup, grated
Salt
to taste
Black pepper
to taste
Butter
2 tablespoons
Parsley
for garnish
Instructions
1. Heat the broth in a saucepan over low heat and keep it warm.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Stir in the Arborio rice, ensuring each grain is coated with oil, and cook for 2 minutes.
4. Pour in the white wine and cook, stirring constantly, until it is fully absorbed by the rice.
5. Add a ladle of warm broth to the rice, stirring frequently until the liquid is absorbed. Repeat this process, one ladle at a time, allowing the liquid to absorb before adding more.
6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Stir in the Parmesan cheese and butter until fully combined, then season with salt and black pepper to taste.
8. Remove from heat and let it sit, covered, for a few minutes before serving.
9. Garnish with parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
