Risotto Recipe
A creamy and classic Italian risotto made with Arborio rice, white wine, and Parmesan cheese. Perfectly comforting for dinner.
Ingredients
Instructions
In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
Stir in the Arborio rice and cook, stirring constantly, until the edges of the grains are translucent, about 2 minutes.
Pour in the white wine and stir until it has mostly evaporated.
Add the warm chicken broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
Remove the pot from heat and stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Serve the risotto hot, garnished with chopped fresh parsley if desired.
Nutrition
- Calories
- 410 calories
- Fat Content
- 12 g
- Carbohydrate Content
- 61 g
- Protein Content
- 12 g
