Ingredients
Broth
- 6 cups chicken stock (or vegetable broth)
- 1/2 cup chicken stock
- 1 teaspoon lemon juice or apple cider vinegar
Risotto
- 3 tablespoons butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 1/2 cups Arborio rice (or Carnaroli rice)
- 1/2 teaspoon fine salt (optional)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper, to taste
Instructions
- Warm the broth: Pour the stock or broth into a saucepan and bring it to a gentle simmer over medium heat. Cover and keep warm to use gradually during the risotto cooking process.
- Soften the onion: In a deep skillet or heavy-bottomed sauté pan, melt 2 tablespoons of butter over medium-low heat. Add the finely chopped onion and cook, stirring often to prevent browning, until the onion is soft and translucent, about 6 to 8 minutes.
- Toast the rice: Stir in the Arborio rice and cook, stirring constantly, until the rice grains look slightly translucent around the edges and emit a faint crackling sound, approximately 3 to 5 minutes. Add salt here if your stock needs seasoning.
- Build the risotto: Turn the heat to medium-high and add 1/2 cup of chicken stock with the lemon juice or apple cider vinegar. Stir continuously until the liquid is mostly absorbed. Lower the heat to medium and add the warm broth one ladleful (about 3/4 cup) at a time, stirring frequently and allowing each addition to absorb completely before adding the next. Continue this process until the rice is creamy and al dente.
- Finish and serve: Remove the pan from heat. Stir in the freshly grated Parmesan cheese and the remaining tablespoon of butter until everything is melted and the risotto is glossy. Serve immediately with freshly ground black pepper and extra Parmesan if desired, while still hot and creamy.
Notes
- Use warm broth to ensure even cooking and prevent the rice from cooling down during the process.
- Stirring frequently but not constantly will help develop the creamy texture while avoiding sticking or burning.
- Adjust seasoning at the end with salt and pepper to suit taste.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If unavailable, Carnaroli rice can be used as an alternative to Arborio rice for risotto.
- Serve immediately as risotto does not hold well and can become gummy if reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
