- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 4 1/2 cups reduced-sodium canned chicken broth
- 3/4 cup grated Parmesan cheese
- 2 tablespoons butter fresh thyme leaves, for garnish (optional)
Preparation time 10mins
Cooking time 55mins
1.In a medium saucepan, heat oil over medium heat. Sauté onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
2.Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
3.Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
From Everyday Food, October 2005 | Send Me a Free Preview