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Risotto Rice

A creamy and comforting Italian dish perfect for any occasion, made with Arborio rice and layered with rich flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Large ladle
  • Chef's knife

Method
 

  1. Heat the broth in a separate saucepan over low heat.
  2. In a large saucepan, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the Arborio rice to the pan, stirring to coat it in the oil and aromatics.
  6. Toast the rice for 2-3 minutes.
  7. Pour in the white wine and stir until it’s mostly absorbed.
  8. Ladle in about 1 cup of the warm broth, stirring frequently until absorbed.
  9. Repeat the process of adding broth and stirring until the rice is al dente, about 18-20 minutes.
  10. Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese.

Notes

Taste your risotto before serving; it should be creamy and slightly firm to the bite.