Risotto
Ingredients
The base
-
1 ½
cups
Arborio rice
-
4
cups
chicken broth
-
1
small
onion (finely chopped)
-
2
cloves
garlic (minced)
-
½
cup
dry white wine
The enrichments
-
2
tbsp
unsalted butter
-
2
tbsp
olive oil
-
½
cup
grated Parmesan cheese
-
pinch
sea salt
-
pinch
black pepper
-
chopped fresh herbs (to garnish)
Instructions
- Heat the chicken broth in a medium saucepan over low heat and keep it warm.
- In a large skillet, melt the butter and olive oil over medium heat, then sauté the chopped onion and minced garlic until softened.
- Add the Arborio rice to the skillet and cook, stirring for 2 minutes until fragrant.
- Pour in the white wine and stir.
- Reduce heat to medium-low and add the warm chicken broth one ladleful at a time, stirring continuously until absorbed before adding more.
- Continue this process for 20 to 25 minutes until the rice is tender but still al dente.
- Season with sea salt and pepper to taste.
- Stir in the Parmesan cheese until melted and creamy.
- Remove from heat and let the risotto thicken for 2 minutes before serving.
- Serve hot, garnished with fresh chopped herbs if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
439
Total fat
17g
Total carbohydrates
66g
Total protein
11g
Sodium
1095mg
Cholesterol
31mg
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