Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 726kcal 36%
Fat 32g 49%
Saturated Fat 12g 60%
Carbohydrates 84g 28%
Fiber 3g 12%
Sugar 3g 6%
Protein 22g 44%
Cholesterol 55mg 18%
Sodium 800mg 33%

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

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The Key Techniques For Perfect Risotto

Name: The Key Techniques For Perfect Risotto
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

Cook 35m

Total 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

Ingredients

6 servings

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

View steps on seriouseats.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 726kcal 36%
Fat 32g 49%
Saturated Fat 12g 60%
Carbohydrates 84g 28%
Fiber 3g 12%
Sugar 3g 6%
Protein 22g 44%
Cholesterol 55mg 18%
Sodium 800mg 33%

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

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