Total:
50 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

IDEAS YOU'LL LOVE

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

NY Strip Steak with Red Wine-Rosemary Butter

Recipe courtesy of Giada De Laurentiis

Red Beans and Rice

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Burger Al Pastor

Recipe courtesy of Marcela Valladolid

Rao's Famous Lemon Chicken (Pollo al Limone)

Recipe courtesy of Frank Pellegrino

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking