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Ingredients
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 small onion, finely diced
- 1.5 cups arborio rice
- 0.5 cup dry white wine (or additional broth)
- 0.5 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Before you start
Equipment You'll Need
- Medium saucepan for broth
- Large heavy-bottomed pot or deep skillet
- Wooden spoon or silicone spatula
- Ladle or measuring cup
- Grater for cheese
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't worry if your risotto seems a bit thick or gluey—this is common for beginners and still delicious. You can always add a splash more broth to loosen it.
- Stirring frequently (not constantly) is enough. You don't need to stand over the pot the entire time.
- If you run out of broth before the rice is tender, use hot water as a substitute.
- The rice will continue to absorb liquid after you remove it from heat, so err on the side of slightly looser rather than too thick.
- Room temperature cheese melts more smoothly than cold cheese straight from the refrigerator.
Instructions
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Heat the broth in a medium saucepan over low heat and keep it warm throughout cooking.
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In a large, heavy-bottomed pot or deep skillet, heat the olive oil and 1 tablespoon butter over medium heat.
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Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
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Add the arborio rice and stir constantly for 1 to 2 minutes until the grains are coated and slightly translucent at the edges.
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Pour in the wine and stir until it's mostly absorbed by the rice.
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Add 1 cup of warm broth to the rice and stir frequently until most of the liquid is absorbed, about 3 to 4 minutes.
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Continue adding broth 0.5 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more.
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After about 20 to 25 minutes, taste the rice. It should be tender but still have a slight bite in the center. If it's too firm, continue adding broth and cooking.
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When the rice is cooked to your liking and the mixture is creamy, remove from heat.
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Stir in the remaining 1 tablespoon butter and the Parmesan cheese until melted and combined.
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Season with salt and pepper to taste, then let rest for 2 minutes before serving.
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Serve immediately, garnished with fresh parsley if desired.
Chef's notes
Risotto is best served immediately but can be stored in the refrigerator for up to 3 days. Reheat gently with additional broth or water to restore creaminess.
Leftover risotto can be formed into patties and pan-fried to make risotto cakes.
Once you master this basic recipe, try adding vegetables, mushrooms, or proteins during the cooking process.
The final consistency should be creamy and flow slightly when spooned onto a plate, not stiff or dry.
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