Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 cups Arborio rice
- 1/2 cup red wine
- 3 1/2 cups chicken stock, hot
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
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.














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By ShenyArre
Guatemala
on December 23, 2011
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Smooth flavor but delicious.
By lavi04
on April 03, 2011
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i wanted to know....what else can i use instead of the chicken broth...
and i dont get packed stocks in my city
By squirrelyrainbo...
chapel hill, 73
on December 11, 2009
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this is such a killer recipe for risotto. perfect balance of traditional ingredients.
oh,and by the way- i secretly crush on mario.
Read all 6 reviews