Basic Risotto

1. 1

   Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.

2. 2

   Heat the olive oil in a large pot over medium heat.

3. 3

   Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.

4. 4

   Add the rice and continue to cook, stirring constantly, for 4 minutes.

5. 5

   Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated.

6. 6

   Add 1 cup of the chicken stock and continue to cook and stir vigorously.

7. 7

   When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously.

8. 8

   When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.

9. 9

   Stir in the butter and Parmesan and mix to incorporate.

10. 10

    Taste and adjust the seasoning.

11. 11

    Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.

* Per serving · 4 servings · Values may vary.

No additional tips available.