How to Make Risotto

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Ingredients

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  • 6 cups chicken stock
  • 6 tablespoons unsalted butter, divided
  • 1 small onion, finely diced
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup white wine
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper

Directions

Bring stock to a simmer.
In a large sauté pan or wide saucepan, melt 4 tablespoons butter.
Add onions and season lightly with salt and pepper. Cook over medium-low heat until onions are translucent.
Add rice and stir frequently until rice is coated with butter, shiny and slightly translucent.
Add wine and stir until absorbed. Add about 1 cup warmed broth to rice and stir frequently until almost completely absorbed.
Continue adding stock in this manner, 1 cup at a time, stirring until absorbed, until rice is cooked but still al dente.
Place a spoonful of risotto on a plate. If it sits up without spreading, add a little extra broth.
Remove from heat. Stir in remaining 2 tablespoons butter and Parmesan. Serve immediately.

Risotto is a classic Italian rice dish. Using the proper rice – Arborio or Carnaroli – is crucial to achieving proper texture, creamy but al dente. The same technique may be used to create 'risotto-style" dishes using other grains, such as farro, barley or bulgur wheat.
Recipe from Central Market Mill Creek - Culinary Resource Center
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