Risotto – a delicious recipe with onion, butter, chicken broth, Arborio rice, Salt, freshly grated Parmesan cheese. Easy to follow and perfect for any occasion.
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Preparing the Rice
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Peel and finely chop the onion.
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Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
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Add the onion and cook, continuing to stir, until it turns soft and translucent.
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Turn the heat down if the onion starts to brown.
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Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
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Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
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Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
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Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
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Adding the Liquid to the Rice
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Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
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Pour it in the pan with the rice, stirring constantly with a spoon.
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After the first addition of broth, the rice mixture will look a bit soupy.
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As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
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You should see little bubbles popping up on the liquid from time to time.
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If it bubbles more vigorously than this, turn the heat down to medium-low.
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When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
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Determining When the Risotto Is Cooked
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Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
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It is now time to test whether the risotto is cooked.
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Spoon up a grain of rice and bite into it -- it should be tender without being too mushy.
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If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
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If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
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Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
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Simply heat up another cup or 2 of chicken broth.
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If you run out of broth, use hot water.
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When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
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Serving the Risotto
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Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
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Stir.
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Add the grated Parmesan cheese and stir well.
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Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
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Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces.
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Chop enough fresh basil leaves into small pieces to make about 1 cup.
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Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high.
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When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper.
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Stir for 3 or 4 minutes, until they seem soft.
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Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto.
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Stir to mix well; taste for salt and add some if needed.
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Serve immediately and pass some grated Parmesan cheese.
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Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper.
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Rinse 1/2 bunch of spinach leaves, and shake off the excess water.
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Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces.
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Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high.
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When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready.
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Add the garlic to the oil and stir for a minute.
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Turn the heat to low, and add the spinach.
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Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula.
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The spinach will wilt down almost immediately.
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Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto.
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Serve immediately, and pass some grated Parmesan cheese.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 medium-size yellow onion, 4 tablespoons butter (1/2 stick), 5 cups or more chicken broth, canned or homemade, 2 cups Arborio rice (available in many supermarkets or specialty food stores), and more.
Yes, Risotto falls under the Soups & Stews 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.