In this easy risotto recipe, you’ll learn the perfect technique for this silky and creamy rice dish.
Serve with a green salad for a simple yet elegant dinner.
This is the onlyBasic Risottorecipe you’ll ever need.
Photo: Alexander Shytsman
Antioxidant-rich onions and garlic are the flavor base of this dish.
Reduce the heat so the broth remains steaming but is not simmering.
Heat 2 tablespoon oil in a Dutch oven over medium-low heat.
Alexandra Shytsman
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add 112 cups rice and 14 salt and stir to coat.
Stir 12 cup of the hot broth and a generous splash of 1 cup wine into the rice.
Alexandra Shytsman
Cook, stirring frequently, until the liquid has been absorbed.
Remove from the heat; stir in 34 cup cheese and pepper.
Serve sprinkled with the remaining 14 cup cheese.
Alexandra Shytsman
It’s named after the town of Arborio in Piedmont, a northwest region of Italy.
If you don’t include the wine, we suggest using more broth.
Serve with ourPear & Arugula Salad with Candied WalnutsorSimple Green Salad with Citronetteto complete the meal.
Alexandra Shytsman
Let the risotto cool down before adding it to an airtight container.
It will be good for about 5 days in the refrigerator.
you might freeze it for 3 months and later thaw it in the refrigerator.
Alexandra Shytsman
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
