Basic Risotto

Basic Risotto

Ready in 1 hour
15 review(s) averaging 4.7. 87% would make again

Top-ranked recipe named "Basic Risotto"

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Great risotto recipe

"I had never before made Risotto. This turned out fantastic. I would decrease the Onion to 1 Medium Onion. the large onion was a bit much . I will 3 cups broth instead of the 2.5. I will add fresh asparagus to my batch. With these 3 slight changes, this will be my go to Risotto."

- Brucedavison

Ingredients

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1 cup Arborio rice
2 tablespoons pure olive oil
1 large onion; peeled and finely diced
1/2 cup Dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup Parmesan cheese; freshly grated
2 tablespoons Heavy cream

Original recipe makes 4

Servings  

Preparation

Pick through the rice to remove any stones or foreign matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.

Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)

Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients and serve immediately.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 444 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this for the first time to have with salmon. I added a few mushrooms and asparagus but honestly it didn't need anything extra. Great side dish!
Wallaceworld4 3 months ago
crystalkazmark 10 months ago
I added in scallions which I minced in the food processor with the onions. I used plain greek yogurt instead of heavy cream since I didnt have any. I used only a 1/4 cup of white cooking wine. Very tasty side dish!
mogriff1 1 year ago
I had never before made Risotto. This turned out fantastic. I would decrease the Onion to 1 Medium Onion. the large onion was a bit much . I will 3 cups broth instead of the 2.5. I will add fresh asparagus to my batch. With these 3 slight changes, this will be my go to Risotto.
Brucedavison 1 year ago
The white wine gives an added complexity to the flavor. Added a sprinkle of Asiago along with the Parmesan.
Abarry02 1 year ago
Substituted mushrooms and some garlic for the dairy ingredients. It turned out well.
dpotenzi 1 year ago
I added extra 1/ 2 cup of broth and diced ham but followed exactly thereafter and it was yummy
L2L 1 year ago
Jacob_93 1 year ago
First risotto and was very tasty! Would definitely recommend.
debasedpixie 1 year ago
jimauten 2 years ago
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