• Prep Time
    10
    min
  • Cook Time
    30
    min
  • Ready in
    40
    min
  • Yield
    4
    per
  • User Review: no comments
  • User Rating:
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Recipe Overview

Recipe Description

Risotto is a traditional Italian rice dish made from a variety of short-grain rice called Arborio rice. A properly cooked risotto should have a soft consistency and be creamy on a plate, neither stiff nor sticky. 

One of the simplest and tastiest risotto recipes, even the basic and oldest recipe, is made with butter, Parmesan cheese, and fresh parsley. For a delicious portion of risotto, you need at least 20 minutes of cooking time. The rice is cooked slowly just to absorb all the added ingredients. 

Risotto is served hot either as a side dish for any main course or simply with a salad of fresh vegetables or some grilled vegetables.

Risotto can also be made in combination with other ingredients such as shrimp, asparagus, or chicken risotto. Each recipe is delicious and is perfect for a family meal. See how to cook risotto with parmesan.

If you love risotto, you can also try our other recipes

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Ingredients

  • 1 1/2 cups Arborio rice
  • 1/4 cup Parmesan cheese (grated)
  • 3 tablespoons butter
  • 4 cups chicken stock
  • 1/2 cup white wine
  • 1 tablespoon vegetable oil
  • 1/2 small onion chopped
  • 1 tablespoon Italian parsley (chopped)
  • Salt (to taste)

Steps

  1. In a medium saucepan, heat the stock over low heat. Turn off the heat and keep the stock hot until you use it to prepare the risotto recipe.
  2. In a large saucepan, add the oil and a tablespoon of butter and let it heat up. When it has warmed up well, add the finely chopped onion and let it harden for 2-3 minutes or until it becomes slightly translucent.
  3. Add the rice to the pot and mix quickly with a wooden spoon so that the grains are covered with oil and melted butter. Heat it for a minute.
  4. Add the wine and continue to cook. Stir constantly until the liquid is completely absorbed.
  5. Gradually add, little by little, the stock of hot chicken over the rice and stir until the liquid is completely absorbed. When the rice looks almost dry, add another pot of stock and repeat the process.
  6. Continue to add chicken stock over the risotto and cook for 20 to 30 minutes or until the beans are tender.
  7. Add the remaining 2 tablespoons of butter, parmesan, and parsley over the risotto. Season to taste with salt and serve the risotto portion hot.

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