Classic Italian Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 6 cups (1.4L) vegetable or chicken broth 6 cups (1.4L) vegetable or chicken broth
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1 tablespoon (15ml) extra virgin olive oil 1 tablespoon (15ml) extra virgin olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15g) fresh thyme, chopped 1 tablespoon (15g) fresh thyme, chopped
• 1 tablespoon (15g) fresh parsley, chopped 1 tablespoon (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 65g (2g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable or chicken broth over medium heat until hot but not boiling. Keep it simmering throughout the cooking process.
2. 2.
   In a separate large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir well to coat each grain with butter. Cook for 2-3 minutes, until the rice turns slightly translucent.
4. 4.
   Pour in the white wine and stir continuously until it is absorbed by the rice.
5. 5.
   Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is al dente.
6. 6.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
7. 7.
   Add the cooked garlic, chopped thyme, and parsley to the risotto. Stir well to incorporate the flavors.
8. 8.
   Remove the pot from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Cover the pot and let the risotto rest for 2-3 minutes before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Thyme and parsley — Chop the herbs just before adding them to the risotto to preserve their freshness and aroma.
• Garlic — Mince the garlic finely to ensure it distributes evenly throughout the dish.
• Vegetable or chicken broth — Use homemade broth or low-sodium store-bought broth to control the saltiness of the risotto.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use a wide, shallow pot to allow for better evaporation and absorption of the broth.
• Add a splash of lemon juice at the end to brighten the flavors.
• Experiment with different vegetable or meat additions, such as mushrooms or shrimp, to create variations of this classic dish.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping, breading, and frying them.

Serving advice

Serve the risotto hot in individual bowls, garnished with a sprinkle of freshly chopped parsley and an extra grating of Parmesan cheese. Accompany it with a side of crusty Italian bread to soak up any remaining sauce.

Presentation advice

For an elegant presentation, shape the risotto into a round mold before serving. Carefully remove the mold to reveal a perfectly formed risotto tower. Drizzle some olive oil around the plate and garnish with a sprig of fresh thyme.