Classic parmesan risotto
Risotto is one of the most common ways of cooking rice in Italy, and rightly so. This northern Italian classic relies on broth, wine and butter to transform rice into a creamy, comforting meal in a bowl.
- 3 cups low-sodium chicken broth
- 2 tbsp butter
- 1 medium onion , finely chopped
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- Combine broth with 1 cup water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.
- Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir often until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 3 to 4 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until rice is just tender to the bite. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in cheese. Serve immediately.
Nutrition (per serving)
- 11 g,
- 44 g,
- 10 g,
- 1 g,
- 678 mg.