Jul 14 2026
Restaurants›The Wine Kitchen›Risotto Recipe

Risotto Recipe

Inspired by The Wine Kitchen
Time40m
Serves4

Make Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Optional Toppings

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling as you'll add it to the risotto gradually.

  2. 2

    Sauté Aromatics

    In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Cooking

  1. 3

    Add the Arborio Rice

    Add the Arborio rice to the skillet with the sautéed onion and garlic, stirring to coat the rice in the oil. Cook for about 2 minutes until the rice is slightly translucent at the edges.

  2. 4

    Deglaze with Wine

    Pour in the dry white wine and stir continuously until the wine has been absorbed by the rice.

  3. 5

    Incorporate the Broth

    Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladle to be fully absorbed before adding the next. This process should take about 18-20 minutes.

  4. 6

    Finish with Cheese

    Once the rice is al dente and creamy, remove from heat. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. If desired, add truffle oil for an elevated flavor.

Serving

  1. 7

    Garnish and Serve

    Serve the risotto in bowls, garnished with chopped fresh parsley and extra Parmesan cheese if desired. Enjoy while hot!

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