Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil

  2. 1 cup 62g / 2 1/5oz Onion - cut 1/4" dice (medium)

  3. 2 cups 320g / 11oz Arborio rice

  4. 1/2 cup 118ml Red wine

  5. 3 1/2 cups 829ml Chicken stock - hot

  6. 4 tablespoons 60ml Unsalted butter - (1/2 stick)

  7. 1/2 cup 99g / 3 1/2oz Freshly-grated Parmigiano-Reggiano - plus more For sprinkling

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese. This recipe yields 4 servings.


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