Classic Risotto
Classic Risotto
Yield 6
Ingredients
- 6 cups Chicken stock or bone broth, unsalted
- 6 tbsp Unsalted butter, divided
- 1 medium Yellow onion, diced
- 2 cups Arborio Rice
- 1 cup Dry white wine
- 1/2 cup Grated pecorino romano or Parmigiano Reggiano
- to taste Kosher or sea salt
- to taste Black pepper
Instructions
- In a large pot, heat stock/broth to a low simmer.
- Meanwhile, in another large sauce pot or Dutch oven, melt 4 Tbsp of the butter over medium heat. Add onions and cook, stirring with a wooden spoon, until soft without adding color, about 5 minutes.
- Add dry rice to the pan and stir. Cook for about 2 minutes to lightly 'toast' the rice.
- Add the wine to the rice and cook, stirring until the pan is almost dry.
- Using a ladle, add just enough of the hot stock/broth to barely cover the rice. Stir every few minutes to make sure the bottom does not cook quicker than the top.
- Repeat step #5 when the pan of rice is almost dry again, due to the stock being absorbed by the rice. Continue to repeat until the rice is creamy and tender, but still firm to the bite, about 20 minutes. (You may not need to use all of the stock/broth).
- Just before serving, stir in the cheese and remaining 2 Tbsp butter.
- Finally, season to taste with salt and black pepper.
