Risotto Recipe

This risotto recipe comes out so creamy, smooth, and flavorful! The texture is perfectly velvety smooth. The flavor is savory, hearty, and cheesy. This homemade risotto is great as a side dish, base for a main dish, and meal prep.

Ingreadient

• 1 ½ cups Arborio rice
• 4 cups chicken broth
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• ½ cup dry white wine
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• pinch sea salt
• pinch black pepper
• chopped fresh herbs (to garnish)

Step by step

1. In a medium saucepan, heat the chicken broth over low heat. Keep the broth warm throughout the cooking process.
2. In a large skillet, melt the butter and olive oil over medium heat. Add in the chopped onion and minced garlic. Sauté for 5 minutes, until softened.
3. Then, add the Arborio rice to the skillet. Cook and stir for 2 minutes, until fragrant.
4. Pour in the white wine. Stir.
5. Reduce heat to medium low. Add the warm chicken broth to the skillet, one ladleful at a time. Stir continuously. Allow each ladleful of broth to be absorbed by the rice before adding the next one. Continue for 20 to 25 minutes, until rice becomes tender but still somewhat al dente.
6. Season with sea salt and pepper as desired.
7. Add in the Parmesan cheese until melted and creamy.
8. Remove the skillet from the heat. Allow the risotto to thicken for 2 minutes.
9. Finally, serve the risotto hot. Garnish with fresh chopped herbs if desired.