Classic Italian Risotto Recipe

Simple, rich and creamy, this classic Italian risotto recipe is made with traditional arborio rice perfumed with dry white wine, simmered in broth and accented with butter and Parmigiano-Reggiano cheese.

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Serves
4
Total Time
35
Prep Time
5
Cook Time
30

Ingredients

  • null 2 tablespoons olive oil
  • null 2 tablespoons unsalted butter
  • null 3 tablespoons shallots, minced
  • null 2 cloves garlic, minced
  • null ½ cup dry white wine
  • null 1 ½ cups RiceSelect® Arborio rice
  • null 5 cups hot chicken broth
  • null ½ cup grated Parmigiano-Reggiano

Instructions

  1. Heat oil and butter in a large heavy saucepan.
  2. Add shallots and garlic and sauté over medium heat until shallots are tender, about 2 minutes.
  3. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.
  4. Add wine and stir over medium-high heat until all wine is absorbed.
  5. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente.
  6. Remove from heat and stir in Parmigiano-Reggiano.