Classic Risotto Recipe
Yield: 6 servings
Calories: 390kcal
Easy risotto recipe to make at home with simple cooking techniques like continuously stirring and gradually adding the ingredients.
Ingredients
- 8 cups (1.9 L) vegetable stock, or broth
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (143 g) yellow onions, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 2 cups (390 g) arborio rice
- ½ cup (120 ml) dry white wine, chardonnay, sauvignon blanc, or pinot grigio
- 1 cup (126 g) Parmesan cheese, freshly grated, plus more for garnish
- ½ teaspoon (3 g) kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon (4 g) chopped parsley
Instructions
- Warm Stock - In a large pot, add the vegetable stock and heat over medium-low heat until warmed to about 120 to 130ºF (49 to 54ºC), about 10 minutes.
- Cook Aromatics - Heat a separate Dutch oven or large saute pan with high sides over medium heat. Add 2 tablespoons of olive oil. Once hot, add the onions and garlic. Cook until soft and translucent, about 3 minutes.
- Toast Rice - Add the rice, stir and cook until the grains are coated with oil and lightly toasted, about 2 minutes.
- Reduce Wine - Add the wine to the pan and stir until the liquid has evaporated, about 1 to 2 minutes.
- Cook Rice - Add the warm stock, ½ cup at a time, stirring frequently. Add more stock once most of the liquid has been absorbed. Continue to add the stock in ½ cup additions, stirring continuously for the liquid to be absorbed, and until the rice is tender yet slightly chewy, about 25 to 30 minutes. The final result should be loose, separate grains that are creamy and suspended in the stock, with oatmeal-like consistency. Not all of the stock may be used.
- Add Seasonings - Turn off the heat and stir in the parmesan cheese, salt, and black pepper. Season to taste.
- To Serve - Immediately serve garnished with parmesan cheese and parsley.
Notes
- Recipe Yield: 6 cups
- Serving Size: 1 cup
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days. Freeze in a resealable bag for up to 3 months, and defrost before using.
- Reheating: If not served right away, the rice will continue absorbing the liquid and thickening further. Add more warm stock as needed right before serving to loosen the consistency. Warm over medium heat, stir, and warm until hot.
- Make it Vegetarian: Look for vegetarian parmesan that does not contain animal rennet; instead, use microbial/vegetarian rennet.
Nutrition
Calories: 390kcal | Carbohydrates: 61g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1718mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 3mg
Recipe Link
Recipe Video