Classic Risotto
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, heated
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the rice and cook, stirring constantly, until the grains are coated with oil, about 1 minute.
- Add the wine and cook, stirring constantly, until the wine is absorbed, about 1 minute.
- Add 1 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until the rice is cooked through and the risotto is creamy, about 20 minutes total.
- Stir in the Parmesan cheese, parsley, salt, and pepper. Serve immediately.
Tips:
- For a richer risotto, add 1/4 cup of butter along with the olive oil in step 1.
- To make a vegetarian risotto, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
- To add a variety of flavors to your risotto, try adding sautéed mushrooms, spinach, or roasted vegetables.
- Risotto is best served immediately, but it can be reheated gently.
Keywords: risotto, recipe, chicken, vegetable, arborio rice, white wine, Parmesan cheese, parsley, salt, pepper, tips, vegetarian, sautéed mushrooms, spinach, roasted vegetables