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Add a photoServings: 6
Ingredients
- 6 c. chicken stock, preferably homemade
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, chopped
- 1Â 1/2 c. short-grain Italian rice, preferably Vialone or possibly Carnaroli
- 3 Tbsp. unsalted butter at room temperature
- 2/3 c. freshly grated Parmesan cheese, + extra to pass at the table
- Â Â freshly grnd pepper
- Â Â salt
Directions
- Bring the stock to a simmer in a saucepan.
- Heat the extra virgin olive oil in a heavy-bottomed 3-qt saucepan and cook the onion over medium heat, stirring till the onion is golden brown but not brown, about 3-5 minutes.
- Add in the rice and stir with a wooden spoon to coat the rice thoroughly with the oil and onion. Turn the heat to medium-high, add in about 1/2. c. of the simmering stock, and keep the mix boiling, stirring constantly. As soon as the stock has been absorbed, add in another 1/2 c. of stock and stir till it is absorbed. You may have to adjust the heat from time to time - the risotto has to keep boiling, but it must not stick to the pot. If your risotto tends to stick, put the pot on a heat diffuser. Continue adding stock, about 1/2 c. at a time, stirring constantly and waiting till each portion is absorbed before adding the next, till the risotto is creamy and tender on the outside, but with each grain still distinct and hard. This will take at least 20 min, maybe as long as 30 min, depending on your pot and your stove. If the grains are still a bit hard in the middle after you have used all but a few Tbsp. of the stock, add in boiling water in 1/4 c. increments, stirring it in as you did the stock till each grain is tender, but still has the slightest bit of firmness, and the mix is creamy.
- Remove the pan from the heat and continue to stir vigorously while adding the butter and the Parmesan cheese. This stirring will make the risotto even creamier. Taste and season the mix with salt and pepper. While continuing to stir vigorously, add in the few remaining tqablespoons of warm stock (or possibly boiling water if you've used all the stock) to further soften the consistency. Taste carefully once more for seasoning and serve immediately, passing a small bowl of grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 127 | 34% |
| Total Fat 14.38g | 18% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 517mg | 22% |
| Potassium 336mg | 10% |
| Total Carbs 46.88g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.4g | 3% |
| Protein 13.8g | 22% |
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