classic ricepe for Italian risotto:
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper, to taste
Optional ingredients: sautéed mushrooms, cooked diced chicken or seafood, chopped asparagus or other vegetables
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper, to taste
Optional ingredients: sautéed mushrooms, cooked diced chicken or seafood, chopped asparagus or other vegetables
InstructionIn a medium saucepan, heat the broth until simmering. Keep the broth hot over low heat.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
Add the rice to the saucepan and stir until well coated with the butter. Cook for 1 to 2 minutes, until the grains are opaque.
Add the wine and stir until it has been absorbed.
Begin adding the hot broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. The process should take about 20 minutes in total.
When the rice is cooked through but still al dente, remove the saucepan from the heat. Stir in the Parmesan cheese and any additional ingredients, if using. Season with salt and pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper, if desired.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
Add the rice to the saucepan and stir until well coated with the butter. Cook for 1 to 2 minutes, until the grains are opaque.
Add the wine and stir until it has been absorbed.
Begin adding the hot broth, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. The process should take about 20 minutes in total.
When the rice is cooked through but still al dente, remove the saucepan from the heat. Stir in the Parmesan cheese and any additional ingredients, if using. Season with salt and pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper, if desired.
Enjoy your delicious Italian risotto!
