Basic Risotto
This basic risotto recipe is a blank canvas for any risotto additions, or it's perfect as is, like an adult mac and cheese but more mature and delicious.
Servings: 4 servings
Ingredients
- 1 tbsp unsalted butter
- 1 cup onion finely diced
- 1 cup white wine like Pinot Grigio
- 3 cups vegetable or chicken stock
- 1 cup Arborio rice
- ½ tsp dried thyme
- 1 cup Parmesan cheese grated
- 1 tbsp lemon juice
Instructions
- Heat the butter over medium heat in a large saucepan.
- Add in the onions and cook for three minutes, stirring occasionally. Try not to let them brown.
- In a separate, smaller saucepan, heat the vegetable or chicken stock over medium heat, it doesn't need to simmer, just to be warmed through.
- Once the onions have cooked for 3 minutes, add the rice and stir to coat. Let the rice toast for 2 minutes.
- Add the cup of white white and turn the heat to medium high. Let the wine absorb into the rice.
- Use a measuring cup to scoop a cup of warm stock to add to the rice. Stir to mix in. Add the thyme here.
- Add a cup of stock and let absorb, and then add in any vegetables here is using. Finish with the final cup of stock but don't let it absorb all the way at the end.
- Before all of the liquid absorbs, remove from heat and stir in the cheese. Garnish with a squeeze of lemon juice from half a lemon (or the 1 tablespoon of lemon juice). Salt and pepper to taste.