Name: Classic Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 c. store-bought or homemade low-sodium chicken broth -; 5 tbsp. unsalted butter, divided -; 1 medium white onion, finely chopped (about 1 1/2 c.) -; 2 1/2 tsp. kosher salt, divided -; 1 1/2 c. arborio or carnaroli rice -; 1 c. dry white wine -; 3 oz. Parmesan, finely grated (about 1 1/2 c.) -; 3/4 tsp. freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Classic Risotto

1. 4 c. store-bought or homemade low-sodium chicken broth -

2. 5 tbsp. unsalted butter, divided -

3. 1 medium white onion, finely chopped (about 1 1/2 c.) -

4. 2 1/2 tsp. kosher salt, divided -

5. 1 1/2 c. arborio or carnaroli rice -

6. 1 c. dry white wine -

7. 3 oz. Parmesan, finely grated (about 1 1/2 c.) -

8. 3/4 tsp. freshly ground black pepper -

How to cook deliciously - Classic Risotto

1. Stage

In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.

2. Stage

Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.

3. Stage

Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 3 cups warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.

4. Stage

Uncover and add 1/2 cup warm broth. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.

5. Stage

Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Serve immediately.