Basics: How To Cook Risotto

By amaliana

Ingredients

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 3/4 cup white wine
• Coarse salt and fresh ground pepper
• 4 1/2 cups reduced-sodium canned chicken broth
• 3/4 cup grated parmesan cheese
• 2 tablespoons butter
• Fresh thyme leaves for garnish(optional)

Details

Servings 6
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

1. In a medium saucpan, heat the oil over medium heat. Saute the onion until tender, about 5 minutes. Add the rice; cook, stirring until well coated, 1 to 2 minutes. Add the wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat the broth; keep warm.

2. Add about 1 cup of the 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 the pan from the heat. Stir in the Parmesan and butter; season with salt and pepper. Serve immediately(risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.