Risotto Recipe
Make Risotto Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Garnish
Method
Preparation
- 1
- 2
Prepare Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
Cooking
- 3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- 4
Toast Rice
Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is lightly toasted.
- 5
Deglaze with Wine
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, about 18-20 minutes total.
- 7
Finish with Cheese and Butter
Once the rice is creamy and al dente, stir in the butter, Parmesan cheese, salt, and black pepper. Mix until everything is well combined and creamy.
Garnishing
- 8
Add Final Touches
Remove from heat and stir in chopped fresh parsley and lemon zest for added flavor.
- 9
Serve
Spoon the risotto into bowls and serve hot, topped with additional Parmesan if desired.
