How to Cook Risotto

1. 1

   In a medium saucepan, heat the oil over medium heat.

2. 2

   Saute the onion until tender, about 5 minutes.

3. 3

   Add the rice; cook, stirring until well coated, 1 to 2 minutes.

4. 4

   Add the wine; cook, stirring until absorbed, about 1 minute.

5. 5

   Season with salt.

6. 6

   Gently heat the broth; keep warm.

7. 7

   Add about 1 cup of the warm broth.

8. 8

   Cook, stirring frequently, until absorbed.

9. 9

   Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total.

10. 10

    The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.

11. 11

    Remove the pan from the heat.

12. 12

    Stir in the Parmesan and butter; season with salt and pepper.

13. 13

    Serve immediately (risotto will continue to thicken as it sits).

14. 14

    Garnish with thyme leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.