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Basic Risotto

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author 918 Plate


  • 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


  1. Warm chicken stock on low heat in a small saucepan.
  2. In a bigger saucepan, melt butter on medium-low heat.
  3. Sauté onions in butter until translucent.
  4. Add in rice and wine, coating until all rice grains look opaque on the outside edges with a white dot in the middle.
  5. Ladle in first scoop of broth.
  6. Stir until broth is nearly absorbed.
  7. Continue to ladle one scoop of broth at a time, stirring and waiting until it is absorbed before adding another.
  8. 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 :))
  9. Salt and pepper to taste and enJOY!