Easy Risotto Recipe

Ingredients

• 6 cups chicken stock (see notes)
• 1-2 teaspoons sea salt (or to taste)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion (finely minced)
• 2 cloves garlic (finely minced)
• 2 cups arborio rice
• 1 1/2 cups dry white wine
• 1 cup freshly grated parmesan cheese
• 2 teaspoons fresh thyme leaves

Instructions

1. 1

   heat stock: Place the stock in a medium-sized pot over high heat. Bring it to a simmer and then lower the heat so that it stays warm. Add the salt to the pot, 1 teaspoon at a time. You want it to taste just a little saltier than you'd like.

2. 2

   Saute onion: Place the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more.

3. 3

   Add rice: Add the arborio rice to the pot and stir it for 1 minute. Add the wine to the pot and stir until it has been mostly absorbed.

4. 4

   Stir risotto: Add a ladle full of the hot broth to the pot and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, 1 ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy .. think al dente pasta. This step takes about 20 minutes.

5. 5

   Finish: When the risotto is soft, remove the pot from the heat, stir in the parmesan cheese and thyme, and then season to taste with sea salt and fresh ground pepper.