Risotto Recipe

Cooking Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over low heat and keep it warm throughout the cooking process.

2. 2

   Sauté Aromatics

   In a large pot or skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the pot and stir for 2-3 minutes until the rice is slightly translucent and well-coated with oil.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladleful at a time. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish with Cheese and Butter

   Remove the pot from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.