Classic Risotto

Instructions

Pour 6 cups low sodium chicken broth into a medium-sized saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and keep at a gentle simmer.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over high heat. The oil should immediately shimmer. Add in 1 cup diced white onion, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and saute until nicely browned, 3-4 minutes.

Add in 2 cloves minced garlic and 1 1/2 cups arborio rice and let it toast in the oils alongside the sauteed onion for just 2 to 3 minutes until you can smell a bit of nuttiness but without browning the rice. The rice should become slightly translucent around the edges.

Use a ladle to pour about 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium. Continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring constantly will help the rice cook evenly. Stirring should be consistent, but gentle to avoid breaking the grains of rice, which helps achieve the creamy texture without turning mushy. It should take about 30 minutes to add the entire 6 cups of chicken broth.

Continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring constantly will help the rice cook evenly. Stirring should be consistent, but gentle to avoid breaking the grains of rice, which helps achieve the creamy texture without turning mushy. It should take about 30 minutes to add the entire 6 cups of chicken broth.

Once all the liquid has been used and abosrbed by the rice. It should be creamy yet still flow slightly when scooped out, not stiff or dry. Remove the skillet from the heat and stir in 4 tablespoons unsalted butter and 1/3 cup freshly grated parmesan cheese. Season with additional salt and pepper to taste. Serve hot.

Dinner