Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Nov 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Chicken
 
Pork
 
Pumpkin
 
Zucchini
 
Dango
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Basic Risotto
Serves 6 cups
Rate It:
You must login to rate
Photo by Jonathan Gayman
November 2017

Basic Risotto

INGREDIENTS

6½ cups low-sodium vegetable or chicken broth
2 Tbsp. olive oil
1 large yellow onion, diced
2 cups Arborio rice
½ cup dry white wine
½ cup packed shredded Parmesan
1 tsp. kosher salt
1/8 to ¼ tsp. freshly ground black or white pepper 2 Tbsp. chopped fresh parsley

PREPARATION

• Bring the broth to a boil in a large saucepot over medium-high heat. Cover, and reduce the heat to low.
• Heat the olive oil in a wide, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the rice and cook, stirring constantly, 3 minutes. Add the wine to deglaze the pan, scraping up any browned bits. Cook until the wine is absorbed, about 1 minute.
• Reduce the heat to medium. Add the broth to the rice mixture 1 ladleful at a time, stirring constantly until the broth is absorbed before adding more. Cook until all the stock has been absorbed and the rice is tender but firm to the bite, about 25 minutes.
• Stir in the Parmesan, salt and pepper. Taste and adjust the seasonings. Garnish with the parsley. Serve hot.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004