Side Risotto Recipe
Creamy and rich side risotto, infused with savory broth and finished with a sprinkle of parmesan for a delightful accompaniment to any meal.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the broth
In a saucepan, heat the chicken broth over medium heat until simmering. Keep it warm on low heat.
- 2
Sauté the 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 3-4 minutes. Add the minced garlic and sauté for an additional 1-2 minutes.
- 3
Toast the rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is slightly translucent.
- 4
Deglaze with wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Cook the risotto
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish and serve
Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, salt, and pepper to taste. Garnish with chopped parsley before serving.