creamy risotto
A nice basic risotto from The Rice Council.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/2 cup chopped onion
- 1/4 cup butter, divided
- 1 cup uncooked rice (i use arborio)
- 1/3 cup dry white wine
- 2 cups chicken broth
- 3 cups water
- 1/4 cup grated parmesan cheese
- - salt and ground white pepper, to taste
- 1/2 cup heavy cream
How To Make creamy risotto
-
Step 1Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
-
Step 2Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
-
Step 3Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
-
Step 4Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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