Italian Risotto
How to make Italian risotto that is light, creamy, and full of flavor
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Servings: 4 people
Ingredients
- 1 cup white Arborio rice, do not rinse
- 2 tablespoon butter
- 2 medium shallots (or ½ medium onion), chopped
- 1 teaspoon salt
- ½ cup dry white wine, optional
- 3-4 cups low sodium chicken or vegetable broth
- 1 tablespoon butter
- shaved parmesan, romano, or asiago cheese, for topping, optional
Instructions
- In a large pot, heat your broth and keep at a gentle simmer separate from the pan you are making the risotto in.
- In a large saucepan, melt the butter and add the chopped shallots or onion and the salt. Cook, stirring constantly until soft. About 2 minutes.
- Add in the unrinsed Arborio rice and cook until coated with the butter. Do not brown.
- Add in the dry white wine, if using, and cook, stirring constantly, until the liquid is fully reduced and cooked out.
- Add in 1 cup of the hot broth and cook over medium-low heat, stirring constantly, until most of the liquid is absorbed. Add another cup of broth and keep stirring constantly until the liquid is absorbed. Repeat this process until the desired consistency is reached. The risotto should be cooked to al dente. Mostly soft with a slite bite to it.
- Add in 1 tablespoon of butter and cook until melted. Serve topped with shaved parmesan, asiago, or romano cheese, if desired.
- Serve risotto warm immediately.*
Notes
* To make risotto ahead of time, cook about 50-75% of the way, then transfer to a sheet pan in an even layer. Keep refrigerated until ready to serve. When ready to serve, add the risotto back to the saucepan with some melted butter, and keep adding hot broth until it is perfectly al dente.
Nutrition
Calories: 300kcal | Carbohydrates: 42.8g | Protein: 5.5g | Fat: 8.9g | Saturated Fat: 5.5g | Cholesterol: 23mg | Sodium: 711mg | Potassium: 134mg | Fiber: 1.3g | Sugar: 0.2g | Calcium: 18mg | Iron: 1mg
