Risotto

Italian Risotto Recipe for 4 People

Ingredients:

• 2 cups Arborio rice
• 1 onion, finely chopped
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Broth:
   • In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
2. Saute Onion:
   • In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
3. Toast the Rice:
   • Add the Arborio rice to the skillet with the onions. Stir well to coat the rice with oil. Toast the rice for about 2 minutes until it becomes translucent around the edges.
4. Deglaze with Wine:
   • Pour in the dry white wine and stir until it’s absorbed by the rice.
5. Cook the Risotto:
   • Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each ladle of broth to be absorbed by the rice before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
6. Finish with Butter and Cheese:
   • Once the risotto is cooked to your desired consistency, remove it from the heat. Stir in the unsalted butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. Garnish and Serve:
   • Serve the risotto hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.

Optional:

• You can add cooked vegetables, mushrooms, seafood, or cooked meat to the risotto for extra flavor and texture.

Enjoy the rich and creamy Italian Risotto with your loved ones!