Basic Risotto Recipe – a delicious recipe with extra virgin olive oil, onion, shallots, Carnaroli rice, white wine, warm chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a heavy, non-reactive skillet, heat extra virgin olive oil and saute/fry onion and shallots till golden brown.
2
Add in rice and stir, to coat with oil.
3
Add in wine, stir well and add in 1/2 c. warm stock and salt.
4
Cook, stirring constantly, till all liquid has been absorbed.
5
Continue to add in warm stock in small batches (just sufficient to completely moisten rice) and cook till each successive batch has been absorbed, stirring constantly till rice mix is creamy and al dente.
6
Remove from heat, whip in butter and half of the grated cheese.
7
Season with salt and freshly-grnd pepper.
8
Top each serving with additional grated cheese to taste; serve immediately.
9
This recipe yields 4 servings.
1209
kcal
Calories
33
g
Fat
102
g
Carbs
121
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Tbsp. extra virgin olive oil, 1 c. chopped onion, 2 Tbsp. chopped shallots, 2 c. Arborio or possibly Carnaroli rice, and more.
Yes, Basic Risotto Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
