Description
This simple risotto recipe is a creamy, flavorful, and comforting Italian classic made with arborio rice, sautéed onions, garlic, white wine, and finished with lemon juice, fresh parsley, and Parmesan cheese. Perfectly cooked to a tender yet slightly al dente texture, it’s an elegant side dish or a satisfying main course.
Ingredients
Scale
Broth
- 4 cups chicken or vegetable broth (or stock)
Main Ingredients
- 2 tablespoons butter (+ more for serving)
- 1/2 medium onion (chopped finely)
- 3 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup uncooked arborio rice
- 1 tablespoon lemon juice
- 1-2 tablespoons chopped fresh parsley
- 1/2 cup freshly grated parmesan cheese (+ more for serving)
- Salt & pepper (to taste)
Instructions
- Heat the broth: Add the chicken or vegetable broth to a large saucepan over high heat. Bring to a boil, then reduce the heat to low and keep it warm throughout the cooking process. Keep a ladle ready for adding broth in increments.
- Melt the butter: In a Dutch oven or large deep skillet, melt 2 tablespoons of butter over medium heat to prepare for sautéing the aromatics.
- Sauté the onion: Add the finely chopped onion to the melted butter and sauté, stirring occasionally, until the onion has softened and become translucent, about 5-7 minutes.
- Add garlic and rice: Stir in the minced garlic and uncooked arborio rice. Cook for 2-3 minutes, stirring constantly to toast the rice and coat it well with the butter and aromatics.
- Deglaze with wine: Pour in the dry white wine and stir continually until the rice has fully absorbed the liquid, enhancing the risotto’s depth of flavor.
- Gradually add broth: Begin adding the warm broth one ladle at a time, stirring almost constantly. Only add more broth once the rice has absorbed the previous addition. Continue this gradual process for about 25-30 minutes until the rice is al dente — tender but with a slight bite. If the risotto is cooking too quickly or bubbling excessively, reduce the heat to medium-low. If the rice remains undercooked after all the broth is used, warm additional broth and continue adding as needed.
- Finish with lemon and parsley: Stir in the lemon juice and freshly chopped parsley to brighten the flavors and add freshness.
- Incorporate cheese and season: Remove the risotto from heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste. Serve immediately with extra grated or shaved parmesan and a pat of butter on top if desired.
Notes
- Keep the broth warm to ensure even cooking and prevent temperature drops in the risotto.
- Constant stirring helps release the rice’s starch, creating the signature creamy texture.
- You can substitute chicken broth for vegetable broth to make this recipe vegetarian.
- Adjust lemon juice according to taste preference for acidity.
- Serve risotto immediately for the best creamy texture; it thickens as it cools.
