Last year, Justin and I attended a free technique class at Williams-Sonoma for risotto. Little did I know I would come away with a love for risotto and the process both. It was so much fun to watch and experience, and was a great way to show a food that is notoriously daunting isn’t all that hard after all! Plus…free food always tastes better!
Even though you have to watch it carefully, this risotto is so creamy that it makes it worth it. It can be a side dish, or you can pack it with vegetables and other good things to make it a complete meal. The possibilities are endless. I can’t wait to share my favorite local-mix-in variations with you.
Although Arborio rice is kind of pricey, here’s the deal: it only takes 1/4 C. per person per serving, so it goes a long way. It grows. Trust me. Our first time we made it, we had a Dutch oven full of it once it was cooked, and I had to eat it for lunch at work for a week. Risotto is also something that I seem to always have the ingredients on hand in the pantry (is anyone else a chicken stock hoarder?), so it actually comes together quicker than you think! I also love salting it at the end. It gives the rice a nice bite.
Have you made risotto? Is it on regular rotation? What are your favorite mix-ins and variations?
- 1/2 C. Arborio rice
- 2 T. dry white wine
- 2 T. butter
- 1/4 yellow onion finely diced
- 2/3 carton of chicken stock/broth
- 1/4 C. grated Parmesan cheese
- Salt and pepper to taste
Warm chicken stock on low heat in a small saucepan.
In a bigger saucepan, melt butter on medium-low heat.
Sauté onions in butter until translucent.
Add in rice and wine, coating until all rice grains look opaque on the outside edges with a white dot in the middle.
Ladle in first scoop of broth.
Stir until broth is nearly absorbed.
Continue to ladle one scoop of broth at a time, stirring and waiting until it is absorbed before adding another.
When rice is tender (broth should be nearly gone), stir in a healthy handful of Parmesan cheese. (You can even add a pat of butter here :))
Salt and pepper to taste and enJOY!
This post has been linked up on Try A Bite Tuesday!
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