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Classic Risotto

Serves 6
Time 30 min
Risotto is made by gently cooking the rice and slowly adding broth until it's absorbed. Constant stirring is essential; this produces a creamy texture while retaining a soft "bite".
Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 yellow or white onion finely chopped
  • 2 cups carnaroli or arborio rice
  • 6 ounces white wine
  • 4 cups low-sodium vegetable broth
  • 4 ounces Parmigiano Reggiano grated
Method

In a saucepan, warm the vegetable broth and keep at a simmer.

In a heavy-bottomed pot, sauté half the butter and onion until onion is translucent, about 5 minutes. Add rice and stir quickly and thoroughly to coat with butter. Add wine and 1/2 cup of hot broth and stir rice with a long wooden spoon, making sure to reach the sides and bottom of the pot. Continue to stir until almost all broth has been absorbed. 

Add another 1/2 cup of broth and continue to repeat process as broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Taste after 20 minutes. Rice should be tender, but still firm and intact. Add a final 1/2 cup of broth and stir in the grated Parmesan and remaining butter, and heat for 1 to 2 minutes. It should be moist but not soupy or runny. Season with salt and pepper to taste.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup (1 stick) unsalted butter
  • 1/2 yellow or white onion finely chopped
  • 2 cups carnaroli or arborio rice
  • 6 ounces white wine
  • 4 cups low-sodium vegetable broth
  • 4 ounces Parmigiano Reggiano grated