Basic Risotto

Everyone needs a Basic Risotto recipe! Made with a handful of simple, kitchen staple ingredients, this easy, creamy Italian rice dish is delicious served on its own or can be the perfect compliment to a main!

📝 Ingredients

• 8 cups chicken broth (low sodium)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup butter (unsalted, divided)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1/2 cup white wine (dry, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay)
• 2 cups arborio rice (also known as risotto rice)
• 1 cup parmesan cheese (freshly shredded)
• 1/4 teaspoon pepper (or to taste)
• 1 tablespoon parsley (freshly chopped)

👨‍🍳 Instructions

1. 1Simmer Chicken Broth: Add the chicken broth to a stockpot (deep pot) with the salt to taste. It should be slightly under salted. Let it come to a gentle simmer, not a boil.
2. 2Cook Onion and Garlic: In a large skillet or pot with a fitting lid, melt 2 tbsp of the butter over medium-high heat. Add the onion and cook for 3-4 minutes until softened and translucent. Next, add the garlic and cook for 30 seconds, then pour in the wine. Let the wine bubble and reduce for 1-2 minutes.
3. 3Cook Risotto: Reduce the heat to medium-low. Add the rice and stir often until it absorbs most of the wine. Ladle 1 cup of the hot broth into the pot, and stir occasionally until absorbed by the rice. Continue this process until the rice is creamy and tender, about 25-30 minutes. You may not use all of the broth.
4. 4Finish & Serve: Turn the heat off and stir in the parmesan cheese and remaining 2 tbsp of butter. Taste for seasoning and add salt if needed. Garnish with freshly cracked pepper and chopped parsley.