The Key Techniques For Perfect Risotto

Prep Time

Cook Time

35m

Total Time

35m

This recipe teaches the key techniques for making perfect risotto, from sautéing finely minced onion to adding the right amount of dry white wine and hot chicken or vegetable stock. Finish it off by stirring in Parmigiano-Reggiano cheese and cold unsalted butter for a creamy, delicious dish.

Entree

Risotto

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Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

1/4 cup (60ml) extra-virgin olive oil

Half of one 8-ounce (225g) yellow onion, finely minced

Kosher salt

2 cups short- or medium-grain risotto rice (14 ounces; 400g), such as carnaroli

1/2 cup (120ml) dry white wine

2 quarts (2L) hot chicken or vegetable stock or low-sodium store-bought chicken broth

3/4 cup finely grated Parmigiano-Reggiano cheese (3 ounces; 85g)

4 tablespoons (60g) cold unsalted butter, cubed

Steps

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Nutrition Facts

Calories

703kcal

35%
Fat

46g

2%
Saturated Fat

17g

0%
Carbohydrates

48g

2%
Fiber

1g

0%
Sugar

1g

0%
Protein

14g

0%
Cholesterol

58mg

2%
Sodium

393mg

19%

Percent Daily Values are based on a 2,000 calorie diet.

The Key Techniques For Perfect Risotto

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts