Classic Italian Risotto

Takes 30 minutes | Serves 4 | Rating: 5 / 5

Ingredients

270 g Arborio rice
950 ml chicken or vegetable broth
120 ml dry white wine
1 medium onion
45 g unsalted butter
50 g Parmesan cheese
some Salt
some undefined pepper
1 cup cooked mushrooms, peas, or asparagus

Steps

Preparation

• Keep the broth warm in a separate pot over low heat.
• Melt 2 tablespoons of butter over medium heat in a large pan. Add the chopped onion and sauté until translucent, about 2-3 minutes.
• Add the Arborio rice to the pan and stir for about a minute until well-coated with butter and starting to turn pale golden.
• Pour in the white wine and stir until fully absorbed by the rice.
• Begin adding warm broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
• Remove from heat, stir in the remaining butter, grated Parmesan cheese, and season with salt and pepper. Optionally fold in cooked vegetables.
• Serve immediately, adjusting consistency with more broth if needed.