RisottoPrint This Page
Serves 4 as entrée, 6-8 as side course
6 tablespoons unsalted butter
1 white onion, minced*
2 cups Carnaroli rice
1/2 cup white wine
Chicken or vegetable broth, heated, as needed (6-7 cups)
3/4 cup parmigiano reggiano, finely grated
Italian parsley, chopped (optional)
Sea salt and freshly cracked pepper
*Traditional risotto calls for finely minced onion. It should essentially “melt” into the rice and not be visible to the eater.
Melt 4 tablespoons butter over medium heat in a heavy-bottomed sauce pan. Using a wooden spoon, add onion and stir, cooking for a couple minutes until translucent. Add rice and stir for one minute (you should hear a crackling of the grains). Pour in the wine and stir until almost all the liquid has burned off, a minute or two. Add the broth, two cups at a time, as it is absorbed by the rice. Stir often to make sure the rice doesn’t stick to the bottom of the pan.
Make sure the heat is not so high that the liquid is consumed too quickly. It should
be a medium simmer. The risotto should cook in 20 to 30 minutes, depending on how
al dente you like it.
When the rice is cooked, remove from heat and stir in Parmesan, parsley (if desired), and the remaining 2 tablespoons of butter. Taste for salt and pepper.