- 1 medium onion, very finely chopped
- 8 Tbs. unsalted butter
- 1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or another medium- or short-grain Italian rice
- 1/2 cup dry white wine
- 6 cups hot homemade or lower-salt chicken broth; more as needed
- 1/2 tsp. saffron threads
- 1 cup finely grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
While it would be unfair to say that this is the risotto from which all others are
derived, its simplicity is hard to match. If you’re uneasy about risotto, this is a
good recipe to start with because it’s simple and requires so few ingredients.
- In a heavy-based saucepan that’s large enough to hold the rice with plenty
of room left over, cook the onion in 2 Tbs. of the butter over medium heat
until it’s translucent and fragrant, about 5 minutes.
- Stir in the rice and cook it over medium heat for about 3 minutes. Add the
wine, 2 cups of the broth, and the saffron. Turn the heat to high until the broth
comes to a simmer and then adjust the heat to maintain a steady simmer.
- Cook until most of the liquid has been absorbed, stirring every minute or
two. Add another cup of broth and keep cooking, stirring, and adding broth
until the rice is al dente but not raw or grainy in the middle.
- When the rice is ready, stir in the cheese. Add a little more broth to give the
risotto the consistency you like (from fairly tight to almost soupy). Off the
heat, stir in the remaining 6 Tbs. butter. Season with salt and pepper and ladle
onto heated plates or bowls.
510 CALORIES | 13G PROTEIN | 63G CARB | 20G TOTAL FAT | 12G SAT FAT |
6G MONOFAT | 1G POLYFAT | 50MG CHOL | 490 MG SODIUM | 1G FIBER