Classic Risotto Recipe


Servings: 8 people 4 Tbsp unsalted butter, divided 1 Tbsp extra virgin olive oil 1/2 medium yellow onion, 1 cup finely chopped 2 garlic cloves, pressed or grated 1/2 tsp fine sea salt, plus more to taste 7-8 cups chicken stock, low sodium 2 cups arborio rice 1 cup dry white wine 1/2 cup freshly grated parmesan, plus more to serve freshly cracked black pepper, for garnish 1 Tbsp parsley , to garnish

Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot. Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil.


Add onions and 1/2 tsp salt and sautee the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds. Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. 

The rice will start to look translucent and barely golden, about 3 minutes. Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes. Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. 

Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.

Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.

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