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Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 1/2 cups arborio rice
- 3 tablespoons fresh oregano, finely chopped
- 1 clove garlic, minced
- 3/4 cup white wine
- 3 cans vegetable broth
- 1/3 cup parmesan cheese
- salt and pepper, to taste
Preparation
Step 1
In a heavy skillet, melt butter, add olive oil and onion and cook until onion begins to turn translucent, about 3 minutes.
Add rice. Stir to coat. Continue stirring until rice begins to smell slightly nutty, about 3 minutes. Be careful not to scorch.
Stir in oregano and garlic.
In a measuring cup or bowl, mix together wine and broth. Add to the rice in four equal portions, making sure liquid in completely absorbed before adding next portion (will take about 5 minutes per portion). Stir continuously.
After final portion of liquid is absorbed, stir in cheese. Risotto should be thick enough to hold its shape in a mound. Season to taste.