risotto recipe

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4-6 cups hot vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the Arborio rice and toast for 1-2 minutes, stirring constantly.
4. Pour in the white wine and cook until absorbed.
5. Add 1 cup of hot vegetable broth and stir until absorbed. Continue adding broth 1 cup at a time, stirring constantly, until the rice is creamy and al dente (about 20-25 minutes).
6. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.

Notes

• Use a heavy-bottomed saucepan to maintain consistent heat.
• Stirring constantly is crucial for releasing the starch from the rice and creating a creamy texture.
• Don't rinse the Arborio rice before cooking; the starch is essential for the risotto's texture.
• Add more broth if needed to achieve your desired consistency.
• Risotto is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little broth to restore creaminess.