A traditional Italian dish, risotto is made from rice with a very high starch content. As the starch is slowly released, it lends a luscious creaminess to the finished dish. The dish requires patience and a watchful eye, but the results are worth it!
4 Main Servings – 8 Side Dish Servings | Prep Time: 15 Minutes | Total Time: 45 Minutes
8 – 9 cups of chicken broth
2 tablespoons olive oil
2 onions, diced
4 cloves garlic, minced
2 cups Arborio rice
½ cup white wine
Salt and pepper to taste
1 cup fresh or frozen peas
½ cup Italian flat leaf parsley, chopped
1 cup grated Parmesan cheese
- Pour chicken broth into a medium sized stockpot and bring to a slow simmer over medium heat.
- Meanwhile, heat olive oil in a second saucepan over medium heat. Add onions and garlic and sauté for a few minutes until translucent and soft.
- Stir in the rice and continue cooking, stirring constantly until the grains of rice are coated well with oil and slightly toasted, about 3-4 minutes.
TIP: You will know the rice is toasted when the grains turn from white to entirely opaque.
- Pour in wine and stir. The rice will quickly absorb the liquid.
- With a ladle, begin adding the heated stock 1 cup at a time. Stir mixture constantly to allow each addition of the liquid to absorb fully before adding more.
- Continue adding the hot broth, stirring often, until the risotto is creamy and tender. Taste regularly to determine the doneness of the rice. It will take roughly 20 minutes from the time you add the first ladle of broth to when the rice is done.
- Season with salt and pepper. Stir in peas, parsley and cheese.
- Serve immediately.