Once you master this simple basic risotto recipe, the sky is the limit. Whatever you want to add to the dish is up to you. This is your blank canvas to work with!
Basic Risotto
Print Recipe
I consider this my "base" risotto recipe, from which I can make countless variation of the dish. Your imagination is your only limit on what you can add to the ingredient list. If you are adding your own purees or other ingredients, do so right before the risotto is finished. If you are adding cheese, do so right after you remove from heat.
Servings
Prep Time
4-6people
10Minutes
Cook Time
30Minutes
Servings
Prep Time
4-6people
10Minutes
Cook Time
30Minutes
Basic Risotto
Print Recipe
I consider this my "base" risotto recipe, from which I can make countless variation of the dish. Your imagination is your only limit on what you can add to the ingredient list. If you are adding your own purees or other ingredients, do so right before the risotto is finished. If you are adding cheese, do so right after you remove from heat.
In a medium sauce pan, heat the broth to a low simmer and hold there for the duration of the cooking time.
Heat the olive oil in a heavy-bottomed saute pan over medium heat. Add onion and saute for 2-3 minutes or until it starts to become translucent. Add rice, stirring constantly until all the rice grains are coated with oil. Cook for 2-3 more minutes.
Add white wine. Stir frequently to prevent the rice from sticking to the pan, until wine in mostly absorbed. Add a ladle of hot broth or stock and stir until mostly absorbed by the rice. Repeat this process until the rice is no longer hard or "chalky" inside, but just al dente.
Remove from heat and mix in butter to make the risotto even more creamy. Salt to taste.
