Risotto Recipe
Creamy risotto cooked to perfection, infused with rich flavors and topped with fresh herbs.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- 4
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
Incorporate Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked to your liking, stir in the remaining tablespoon of butter, the grated Parmesan cheese, and season with salt and black pepper to taste.
- 7
Garnish and Serve
Remove from heat, stir in the chopped parsley, and serve hot. Enjoy your delicious risotto!
