Risotto Recipe 😍🍷

Risotto Recipe 😍🍷

Ingredients

(Serves 4):

320g Arborio, Carnaroli, or Vialone Nano rice (specific for risotto)

1 small onion (or 1/2 large onion), finely chopped

50g butter (divided in 2 parts)

100ml dry white wine

1 liter chicken, vegetable, or beef stock (hot)

80g freshly grated Parmesan cheese

2 tablespoons olive oil

Salt to taste

Black pepper (optional)

Chopped parsley to finish (optional)

Instructions

: Prepare the stock:

Heat the stock in a separate pot and keep it over low heat so it stays hot throughout the cooking process.

Sauté the onion: In a wide saucepan or deep skillet, heat the olive oil with half the butter (25g). Add the chopped onion and sauté over low heat for 5-7 minutes, until translucent, but not browned.

Toast the rice:

Add the rice to the pan and stir for 1-2 minutes, until the grains become slightly translucent around the edges. This helps release the starch and adds texture to the risotto.

Deglaze with wine: Pour in the white wine and stir until it evaporates completely (the alcohol smell should disappear).

Gradually add the stock: Begin adding the hot stock, one ladleful at a time, stirring constantly with a wooden spoon. Wait for the liquid to be absorbed by the rice before adding the next ladleful. Continue this process for 15-18 minutes, until the rice is al dente (cooked, but still slightly firm in the center).

Finishing (mantecatura): When the rice is cooked through, turn off the heat. Add the remaining butter (25g) and the grated Parmesan. Stir vigorously to incorporate and create the creaminess typical of risotto. Adjust the salt and, if desired, add black pepper.

Serve immediately: Risotto should be served immediately after preparation, while it's still creamy. Finish with chopped parsley or more Parmesan, if desired.