Basic Risotto

Basic Risotto

Yield: 4 servings


  • 1/2 oz Butter
  • 1/2 oz Olive oil
  • 2 oz Onion, finely diced
  • 1 C Rice
  • 4 oz White wine
  • 24 oz Chicken stock or vegetarian stock, warm
  • 1 oz Parmesan cheese, grated
  • 1 oz Butter
  • Salt to taste
  • Pepper to taste


  1. Heat the butter and olive oil in a saucepot. Add the onion and sweat until translucent, 2 to 3 minutes. Add the rice and stir until the rice is well coated with butter. Do not brown.
  2. Add the wine and let it fully absorb into the rice. Stir several times.
  3. Add the stock one-third at a time, letting it fully absorb each time before adding more.
  4. Stir the rice frequently so it develops creaminess and does not stick to the bottom of the pan.
  5. Once all the liquid is absorbed and the rice is al dente, remove from the heat.
  6. From start to finish, the risotto should take 18 to 20 minutes.
  7. Add the cheese and butter.
  8. Season with salt and pepper, stir, and serve.
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