Classic Risotto
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 teaspoons extra virgin olive oil
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1⁄2 cup white wine
- 1 (900 ml) carton chicken broth, 30% less sodium, hot
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄2 teaspoon pepper
directions
- .
- Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
- Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
- Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.
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