Basic Risotto

• Gluten free

• Produce

  • 1 Onion, medium
  • 1 Parsley, fresh

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on fashionablefoods.com

Description

Ingredients

• 4-6 Cups Chicken Stock
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Medium Onion, finely chopped
• Salt and Pepper
• 1 ½ Cups Arborio Rice
• ½ Cup Dry White Wine, such as Pinot Grigio or Chardonnay
• ½ Cup Freshly Grated Parmesan Cheese, plus more for serving
• Fresh Parsley, finely chopped for garnish

Directions

• In a medium saucepan, bring the chicken stock to a low simmer. In a large skillet heat the olive oil and butter over medium-high heat and add the onion. Cook the onion until soft and translucent; season with salt and pepper. Add the rice, stir to coat, and cook for 1-2 minutes in order to toast the grains of rice. Pour in the wine and stir; allow the liquid to absorb, 1-2 minutes. Slowly add the chicken broth a ladle full at a time making sure each addition is fully absorbed before adding the next. Stir frequently until the rice has plumped and is creamy, 20-25 minutes (you may not have used all of the broth). Remove the risotto from the heat and stir in the Parmesan cheese and season with more salt and pepper. Place in serving bowls and top with more cheese and fresh parsley.