Chef’s Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm on the stove while preparing the risotto.

2. 2

   Sauté the Aromatics

   In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the saucepan and stir for about 2-3 minutes until the rice is lightly toasted and coated with the oil.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir continuously until most of the liquid is absorbed.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove the saucepan from the heat. Stir in the butter, grated Parmesan cheese, salt, black pepper, and chopped parsley until creamy and well combined.

7. 7

   Serve

   Serve immediately, garnished with additional Parmesan cheese and parsley if desired.