Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 cups chicken stock -- (5 to 6)

  3. 1 tablespoon olive oil

  4. 1 small onion -- minced

  5. 1 1/2 cups arborio rice

  6. 3 tablespoons unsalted butter -- at room temperature

  7. salt and pepper

  8. 2/3 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring the stock to a simmer in a saucepan.

  2. Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown - about 3-5 minutes.

  3. Add the rice and stir to coat the rice. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly. As soon as the stock has been absorbed, add another 1/2 cup of stock and stir.

  4. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and parmesan.


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