Carnaroli rice makes the best risotto because while its high starch content produces a creamy, saucy texture, each grain maintains a pleasant bite. Arborio is another popular choice but it lacks the al dente core, so be careful not to overcook it.
Change this risotto throughout the year by incorporating seasonal vegetables (see notes). Oven roasted cherry tomatoes bring an end-of-summer feeling to the one in the photo.
Risotto
Ingredients
- 1 small yellow onion, diced
- 3 tablespoons unsalted butter and/or olive oil
- 2 cups Carnaroli rice
- ½ cup dry white wine
- 6 cups chicken broth Swanson low-sodium, minimally seasoned bone broth, or homemade
- ½ cup Parmigiano-Reggiano, freshly grated with a Microplane
- salt and freshly ground black pepper
Instructions
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Set broth to simmer in a pot; keep it hot while making the risotto.
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In a large, wide pan, heat the butter and/or olive oil and sauté onion. Add rice and stir to toast and coat with oil. Add white wine and simmer until absorbed.
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While keeping rice at a brisk simmer, add hot broth one ladleful at a time, stirring constantly until absorbed before adding another. Cook until rice is al dente, and sauce is velvety, about 18–25 minutes. Reserve a few tablespoons of broth for finishing.
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Remove pan from heat, season with salt, freshly ground black pepper, and Parmesan. Add a tablespoon or two reserved hot broth, cover, and allow to rest for a couple minutes. Serve in warm bowls with seasonal vegetables.
Recipe Notes / Tips
- If desired, add thyme or rosemary with the onion and sauté.
- For a spring or summer risotto, add fresh peas, fava beans, and/or asparagus in final 5 or 10 minutes of cooking; add lemon zest or parsley along with the cheese.
- Top plain risotto with oven-roasted vegetables—cherry tomatoes, beets, squash, you name it!
- For butternut squash risotto, cut squash into small dice and add with onions. Cook for a few additional minutes until squash begins to soften then proceed with adding the rice.
- For a winter greens risotto, add chopped greens (kale or beet greens are nice) with the onion and sauté.
