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Risotto Recipe

Test Tester
This classic Risotto Recipe is simple yet delicious. Made with chicken broth, white wine, and Parmesan cheese, you can easily stir up a batch, whenever you're in the mood, in 30 minutes or less.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings (1 cup each)
Calories 87 kcal

Ingredients
  

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 small onion thinly sliced (about 1 cup)
  • 1 teaspoon dried parsley or 1 tablespoon minced fresh parsley
  • 1 cup Arborio rice uncooked (see note 1)
  • 1/2 cup dry white wine  (see note 2)
  • 3 cups chicken broth warmed
  • 1/2 cup freshly grated Parmesan cheese or shredded (1 ounce)
  • Salt and freshly ground black pepper
  • 1 cup Test Ingredient 2024-3-13-16-29-11-811-80087 Test notes
  • 1 cup Test Ingredient 2024-3-13-16-29-11-812-11503 Test notes

Instructions
 

  • In a medium saucepan, heat butter and olive oil until shimmering. Add onion and parsley and cook until softened and translucent, about 5 minutes. 
  • Stir in rice and cook, stirring frequently, until rice is translucent at the edges, about 3 minutes. Stir in wine until absorbed, stirring constantly, about 3 minutes.
  • Add 1 cup of warmed broth, stirring constantly, until broth is absorbed, about 5 to 7 minutes. Stir in a second cup of broth until absorbed, stirring constantly, about 5 to 7 minutes longer.
  • Stir in remaining 1 cup broth until rice is tender and the mixture is creamy, stirring frequently, about 8 to 10 minutes. Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Notes

  1. Arborio rice: This short-grain rice has a high starch content and cooks up chewier and creamier compared to other rice. It is named for the town of Aborio in the Piedmont region of Italy and is primarily used for making risotto recipes.
  2. White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.
  3. Yield: This recipe makes about 4 cups Risotto, enough for 4 (1-cup) side-dish servings, or 2 (2-cup) main-dish servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1cupCalories: 87kcalCarbohydrates: 0.003gProtein: 0.03gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 8mgSodium: 23mgPotassium: 1mgSugar: 0.003gVitamin A: 87IUCalcium: 1mgIron: 0.04mg
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