Ingredients
Risotto
- 5 cups low-sodium vegetable or chicken stock kept hot
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely diced
- 1 1/2 cups Arborio or Carnaroli rice do not rinse
- 1 cup dry white wine
- 3 tablespoons unsalted butter divided
- 1 cup finely grated Parmesan cheese about 3 ounces, plus more to serve
- 1/2 teaspoon fine salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Equipment
- 1 medium saucepan for the stock
- 1 wide heavy saucepan
- 1 ladle
- 1 wooden spoon
Instructions
Method
- Bring the stock to a gentle simmer in a medium saucepan, then keep it hot over low heat.
- Heat the olive oil and 1 tablespoon butter in a wide, heavy saucepan over medium heat. Add the onion and a pinch of salt; cook 5 to 6 minutes until soft but not browned.
- Stir in the rice and cook for 2 minutes, until the grains look glossy and the edges turn slightly translucent.
- Pour in the wine and stir until it is almost completely absorbed and the sharp alcohol aroma fades, about 2 minutes.
- Add one ladle of hot stock and stir frequently until mostly absorbed. Continue adding stock a ladle at a time for 18 to 22 minutes, keeping the rice at a lively simmer, until creamy and al dente.
- Remove the pan from the heat. Stir in the remaining 2 tablespoons butter, Parmesan, pepper, and enough extra stock to make the risotto flow slowly when the pan is tilted. Taste and adjust salt.
- Spoon into warm shallow bowls and finish with more Parmesan and black pepper. Risotto should spread softly rather than stand in a stiff mound.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 580kcalCarbohydrates: 62gProtein: 14gFat: 22gSaturated Fat: 9gCholesterol: 40mgSodium: 700mgFiber: 2gSugar: 3g
Video
Notes
- Do not rinse the rice; the surface starch helps create the creamy texture.
- Keep the stock hot so each addition maintains a steady simmer.
- The wine can be replaced with an equal amount of extra stock plus 1 tablespoon fresh lemon juice added at the end.
- Refrigerate leftovers in a shallow container within 2 hours. Reheat with a splash of stock; the texture will be thicker than freshly made risotto.
- Nutrition is an estimate using vegetable stock and will vary by stock and cheese brand.
