Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée for any weeknight or entertaining meal.

Ingredients for this recipe:

• 1-2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 3 finely minced garlic cloves
• 4 cups arborio rice
• 1 cup chardonnay
• 10 cups chicken stock, heated
• ½ cup heavy cream
• 1 cup grated parmesan cheese
• sea salt and pepper to taste

Serves 16

Prep Time: 10 minutes

Cook Time: 35 minutes

Procedures:

1. Add the olive oil to a large pot or rondeau over medium-low heat.
2. Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
3. Add in the garlic and cook for 1 to 2minutes.
4. Next pour in the rice and toast for 3 to 4 minutes while stirring every :30 seconds.
5. Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
6. Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
7. Stir in the cream, parmesan cheese, salt and pepper and cook for 2 to 3 more minutes.
8. Serve with more parmesan cheese, pepper and optional parsley garnish.

CHEF NOTES:


• You can also add cooked vegetables or proteins to risotto once it is done cooking.
• If you want to alter the flavor of the risotto do a full caramelization to the onions, about 20-25 minutes.
• The rice will go from bright white to translucent and may have a little brown on them from toasting.
• I’ve found that it takes about 5 cups of chicken stock to every 2 cups of arborio rice.