Basic Risotto
This risotto is basic, but it's still great. It's all about the crunchy yet creamy rice combined with the nuttiness of Parmesan. This dish is best served as a side to main dishes that have strong, flavored sauces, using the simplicity of the rice to offset the complexity of the entree.
- Preparing Time: 30 minutes
- Total Time: 25 minutes
- Served Person: 6
saute
risotto
italian
side dish
rice
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup dry white wine
- 4 cups reduced-sodium chicken broth
- 3 tablespoon butter
- 3/4 cup finely chopped onions (from 1 onion)
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup freshly grated parmesan cheese
- Carbohydrate 47.1259660767804 g
- Cholesterol 22.5848958333333 mg
- Fat 8.46264113795625 g
- Fiber 1.96817036707759 g
- Protein 9.30725293418541 g
- Saturated Fat 5.17586516544162 g
- Serving Size 1 1 Serving (251g)
- Sodium 539.51542051825 mg
- Sugar 45.1577957097028 g
- Trans Fat 0.599742401961083 g
- Calories 310 calories
As a housewife, I'm always looking for ways to make delicious and satisfying meals for my family. I recently came across a recipe for Basic Risotto that seemed like the perfect dish to try. It's simple to make, yet it's packed with flavor.
The first time I made this risotto, I was amazed at how easy it was to prepare. All you need is a few basic ingredients, like rice, broth, Parmesan cheese, and some aromatics. I followed the recipe carefully, and the risotto turned out perfectly. The rice was cooked to perfection, and the Parmesan cheese added a rich and creamy flavor. My family loved it, and I've been making it regularly ever since.
Step-by-step
- In a medium saucepan, bring the broth to a simmer.
- Cover the broth and keep hot over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat.
- Add the onion and saute until tender, but not brown, about 3 minutes.
- Add the rice and stir to coat with the butter.
- Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
- Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
- Remove from the heat.
- Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.
- Transfer the risotto to a serving bowl and serve immediately.
