Description
Creamy, dreamy risotto. A simple side or satisfying main, easily customized with your favorite ingredients.
Ingredients
Units
Scale
- 1/2 onion, diced
- 1 to 2 stalks celery, diced
- 1 to 2 Tbsp. butter and/or olive oil
- 1 cups (237 ml) risotto rice, like arborio or carnaroli
- 1/4 to 1/2 cups (60 to 118 ml) dry white wine or vermouth
- 3 to 4 cups (710 to 946 ml) warmed vegetable or meat stock
- 1/2 cups (118 ml) grated Parmesan
- Salt and pepper
- Optional: another pat of butter and/or a squeeze of lemon
Instructions
- Cook the diced onion and celery in butter and/or olive oil in a medium saute pan or pot until translucent.
- Stir in the rice and cook until it has absorbed the moisture, then cook for another 30 seconds, stirring occasionally to prevent sticking.
- Pour in the wine or vermouth and stir until the alcohol has cooked off and the rice has absorbed most of the liquid.
- Add stock in 1/2 cup increments, keeping the mixture at a low bubble and stirring consistently, scraping the bottom of the pot to prevent sticking. Continue this process for 15-25 minutes, or until the rice is cooked through, adding less stock towards the end to avoid a soupy consistency.
- When the rice is tender, remove from heat. Add more stock if desired, then add grated Parmesan, salt, pepper, additional butter and/or lemon.
- Serve with desired toppings or garnishes.
Notes
- For richer flavor, toast the rice lightly in the butter before adding the wine.
- Don’t rinse the rice; the starch is crucial for creamy texture.
- Leftover risotto can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of stock.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 20