Basic Risotto

Basic Risotto

4 Servings
 
Ingredients
  • 2 tablespoons butter
  • 1/2 cup onion, minced
  • 1/4 cup dry white wine
  • 1 1/2 cups risotto rice
  • coarse salt
  • 4 cups chicken stock, simmering
  • 1/4 cup Parmigiano-Reggiano, grated
Sweat the Aromatics
  1. Heat butter in heavy-bottomed saucepan over medium heat; add onion and sauté until softened but not browned, about 4 minutes.
Deglaze
  1. Add the wine and sauté until the pan is almost dry.
Parch the Grain
  1. Add rice and stir until the grains are well coated with the butter, about 3 minutes.
Add the liquid in Stages
  1. Add a portion of hot simmering stock to rice, stirring constantly, over medium heat.
  2. Add the subsequent additions of stock after the previous addition has been mostly absorbed.
  3. Continue adding stock in this manner, stirring constantly until the rice is creamy an the grains are cooked yet firm or al dente, about 20 minutes.
Finish
  1. On low heat, stir in the cheese.
Notes
  1. Flavor may be introduced before the rice is added when sweating the aromatics, infused into the simmering liquid and at the end of cooking, folded into the cooked rice.