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Risotto
Servings: 4
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

  1. Set broth to simmer in a pot; keep it hot while making the risotto.

  2. 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.

  3. 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.

  4. 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.