Risotto

Let's Cook

1. Step 1.

   Pour into a saucepan, heat, and maintain at a bare simmer: 8 cups chicken broth

2. Step 2.

   Heat in a large heavy saucepan over medium-low heat: 2 tablespoons butter or olive oil

3. Step 3.

   Add and cook, stirring, until soft but not browned: 1 medium onion, minced; (1 teaspoon salt, if using unsalted chicken broth)

4. Step 4.

   Stir in: 2 cups Arborio or other risotto rice

5. Step 5.

   Continue to stir the rice until it is thoroughly coated in fat and almost entirely opaque, 3 to 5 minutes. Add, if desired: (½ cup dry white wine)

6. Step 6.

   Stir until the wine is absorbed. Stir in the broth 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir the risotto continuously and maintain a simmer. When 6 cups broth have been absorbed, add the remaining broth ½ cup at a time and start tasting the rice. Take the risotto off the heat when the rice is tender but still has some “bite”; it should be creamy, not stiff. Fold in: 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces); 2 tablespoons butter

7. Step 7.

   Season to taste with: Salt and black pepper