Perfect Risotto

1. 1

   Bring 2 (32-ounce) cartons low-sodium chicken broth to a bare simmer in a large saucepan over medium-high heat; reduce the heat as needed to maintain the bare simmer.

2. 2

   Melt 2 tablespoons of the unsalted butter in a large, high-sided sauté pan or Dutch oven over medium heat. Add 1/2 finely diced small yellow onion and sauté until softened but not browned, 3 to 4 minutes.

3. 3

   Stir in 2 cups arborio rice. Continue to stir and cook until the outside is translucent but the center is opaque, 2 to 4 minutes. Stir in 1/2 cup dry white wine and cook, stirring constantly, until the wine has evaporated and the pan is almost dry, 30 seconds to 1 minute.

   2 min
4. 4

   Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until the broth has been almost completely absorbed by the rice before adding more broth. After about 12 minutes, stir in 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and begin tasting the rice to determine doneness.

   12 min
5. 5

   Continue adding broth, 1/2 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 20 to 25 minutes total. You might not use all of the broth. If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.

6. 6

   Remove the pan from the heat. Stir in 1/2 cup finely grated Parmesan cheese and the remaining 1 tablespoon unsalted butter until melted. Taste and season with more kosher salt as needed. Serve immediately, garnishing each bowl with more Parmesan cheese.

Recipe Notes

1. 7

   Storage: Refrigerate leftovers in an airtight container for up to 5 days. Add more broth when reheating to loosen to desired consistency.