Ingredients for Basic Risotto
- 6 cups Chicken or Vegetable Broth
- ½ cup Dry White Wine
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 medium Onion
- 1 ½ cups Arborio Rice
- Herbs, to taste
- Cheese, to taste
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How to Make Basic Risotto
- **Brodo (Broth):** In a saucepan, bring 6 cups of hot vegetable or chicken broth to a gentle simmer. Keep warm.
- **Soffritto:** Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a heavy-bottomed 4-quart pot over medium heat.
- Add 1 medium onion, finely chopped, and sauté for 1-2 minutes until softened. Do not brown.
- **Riso (Rice):** Add 1 ½ cups of Arborio rice to the pot and stir constantly with a wooden spoon for 1 minute, coating the grains evenly.
- **Wine:** Add ½ cup of dry white wine and stir until absorbed.
- **Broth Addition:** Gradually add the warm broth, ½ cup at a time, stirring continuously and allowing each addition to be almost completely absorbed before adding more. This process should take about 18-20 minutes.
- **Creamy Texture:** As the rice cooks, it will release its starches, creating a creamy consistency. Continue stirring gently.
- **Condimenti (Toppings):** Once the rice is tender but still has a slight bite (al dente), stir in ½ cup of reserved broth. Add your chosen condimenti (see suggestions below).
- **Melt & Combine:** Stir until the cheese is melted and the herbs are evenly distributed.
- **Serve:** Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
6g
Fat
32g
Carbs
20g
