Risotto

Name: Risotto
Yield: 1 servings
Ingredients: 8 cups chicken broth; 2 tablespoons butter or olive oil; 1 medium onion, minced; (1 teaspoon salt, if using unsalted chicken broth); 2 cups Arborio or other risotto rice; (½ cup dry white wine); 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces); 2 tablespoons butter; Salt and black pepper

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Cuisine :
Course : Dinner

6 side-dish or 4 main-course servings For Risotto Milanese, the classic accompaniment to braised meat, especially Osso Buco, steep 3 generous pinches saffron in 1 cup of the hot broth for 10 minutes and stir into the rice after adding the wine. Proceed as directed below.

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

8 cups chicken broth
2 tablespoons butter or olive oil
1 medium onion, minced
(1 teaspoon salt, if using unsalted chicken broth)
2 cups Arborio or other risotto rice
(½ cup dry white wine)
1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces)
2 tablespoons butter
Salt and black pepper

Let's Prepare

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Gather these ingredients - no prep needed yet.

8 cups chicken broth
2 tablespoons butter or olive oil
1 medium onion, minced
(1 teaspoon salt, if using unsalted chicken broth)
2 cups Arborio or other risotto rice
(½ cup dry white wine)
1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces)
2 tablespoons butter
Salt and black pepper

Let's Cook

Step 1.

Pour into a saucepan, heat, and maintain at a bare simmer: 8 cups chicken broth
Step 2.

Heat in a large heavy saucepan over medium-low heat: 2 tablespoons butter or olive oil
Step 3.

Add and cook, stirring, until soft but not browned: 1 medium onion, minced; (1 teaspoon salt, if using unsalted chicken broth)
Step 4.

Stir in: 2 cups Arborio or other risotto rice
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)
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
Step 7.

Season to taste with: Salt and black pepper