Imagine a dish so luxurious and comforting that it transports you straight to the heart of Italy with every single bite. Classic risotto might seem intimidating, but with our foolproof recipe, you'll master this creamy, dreamy Italian masterpiece that will have your family and friends begging for seconds. Prepare to transform simple ingredients into a culinary experience that looks and tastes like it was crafted by a professional chef!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of Arborio rice, 4 cups of chicken or vegetable broth, 1/2 cup of white wine, 1 finely chopped onion, 2 minced cloves of garlic, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, salt and pepper to taste, and chopped parsley for garnish.
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling, as you will be adding it gradually to the rice.
- In a large, heavy-bottomed skillet or saucepan, heat the 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Stir in the 1 cup of Arborio rice, ensuring that each grain is coated with the olive oil and mixed well with the onion and garlic. Toast the rice for about 2-3 minutes, stirring frequently. This step enhances the flavor and helps the rice absorb the broth better.
- Pour in the 1/2 cup of white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice. This will take about 2-3 minutes.
- Once the wine is absorbed, begin adding the warm broth to the rice one ladleful at a time (about 1/2 cup). Stir frequently and allow the rice to absorb the liquid before adding the next ladleful. This process will take about 20-25 minutes, and you should continue until the rice is creamy and al dente.
- After the rice has reached the desired consistency, remove the skillet from heat. Stir in the 1/2 cup of grated Parmesan cheese, and season with salt and pepper to taste. Mix well until the cheese is melted and creamy.
- Let the risotto sit for a couple of minutes before serving. This allows the flavors to meld together.
- Serve the risotto warm, garnished with chopped parsley for a fresh touch. Enjoy your delicious homemade basic risotto!
Tips
- Choose the Right Rice: Always use Arborio rice - its high starch content is crucial for achieving that signature creamy texture.
- Keep Your Broth Warm: Adding cold broth will shock the rice and interrupt the cooking process. Always keep your broth simmering gently.
- Stir Constantly: Frequent stirring releases the rice's starches, creating the signature creamy consistency of a perfect risotto.
- Add Broth Gradually: Patience is key! Add broth in small amounts and allow each ladleful to be absorbed before adding the next.
- Don't Overcook: Risotto should be al dente - creamy but with a slight bite. Remove from heat when it's still slightly loose.
- Serve Immediately: Risotto continues to thicken as it cools, so serve it right away for the best texture and temperature.Pro tip: For extra richness, finish your risotto with a pat of cold butter and let it melt in just before serving!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
