Risotto Rice

Risotto Rice
Risotto Rice is the most decadent thing you'll eat all week.
Recipe type: Appetizer
  • 4 c. low-sodium chicken broth
  • 4 tbsp. butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ c. arborio rice
  • Kosher salt
  • ¼ c. dry white wine
  • 1 tbsp. fresh lemon juice
  • 1 c. freshly grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper
  • 2 tbsp. chopped chives
  • 2 tbsp. finely chopped basil
  1. In a small saucepan bring broth and 3 cups of water to a simmer.
  2. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  3. Stir rice into onion mixture and season with 1½ teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.
  4. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.
  5. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.
  6. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper.
  7. Top with chives and basil and more Parmesan before serving.




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