A Beginner's Guide to Perfecting Creamy Risotto
A creamy Italian rice dish, this basic butter and Parmesan risotto made with Arborio rice is a simple yet luxurious classic.
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Instructions
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Begin by simmering 4 cups chicken stock in a medium saucepan, then reduce heat to low to maintain warmth.
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In a large saucepan, melt 1 tablespoon vegetable oil and 1 tablespoon unsalted butter over medium heat. Sauté 1 medium chopped shallot or onion for 2-3 minutes until translucent.
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Add 1 1/2 cups Arborio rice, stirring to coat the grains with butter and oil. Sauté for about 1 minute until fragrant, ensuring the rice does not brown.
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Pour in 1/2 cup dry vermouth or white wine and stir constantly until all liquid is absorbed.
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Gradually add hot chicken stock, one ladle at a time, stirring frequently until each addition is fully absorbed before adding more.
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Continue this process for approximately 20 minutes, until the rice is tender and al dente.
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Incorporate 2 tablespoons unsalted butter, 1/4 cup grated Parmesan cheese, and 1 tablespoon chopped Italian parsley. Season with salt and pepper to taste.
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Serve immediately.