Basic Risotto

JWU College of Culinary Arts

10 servings

Serving Size
7 ounces

Recipe ID

US standard
Flavorful stock, hot
2 quarts
Butter or olive oil
1 to 2 ounces
Onions, cut macédoine
½ cup
Arborio rice
2 cups
Dry white wine (not chilled)
4 ounces
Salt, kosher
To taste
Black pepper, ground
To taste
Parmesan cheese, freshly grated
2 to 4 ounces
Whole butter, cut into small cubes
2 ounces
  1. Gather all the ingredients and equipment.
  2. Heat stock to a boil. Shut off flame and hold on stove top.
  3. In a heavy bottomed pan, heat butter over medium low heat and sweat onions until translucent. Do not brown.
  4. Add rice all at once and stir to coat thoroughly with fat. Cook gently until fragrant, 2 to 3 minutes.
  5. Add wine. Cook, stirring until most of the liquid has been absorbed.
  6. Ladle in enough hot stock to cover rice. Cook, stirring constantly, until stock is absorbed. Season with salt and pepper.
  7. Continue adding stock in the same manner until creamy and the rice is slightly al dente, about 20 to 25 minutes. Adjust seasoning, if necessary.
  8. Instantly after, remove from the heat, stir in the cheese and whole butter. Serve immediately.