I’ve made the classic risotto recipes where you scoop in boiling water a quarter-cup at a time and stir constantly. I’m not mad at those recipes. I’m just a busy person. If you want the classic parmesan and white wine flavor of risotto without having to babysit it the whole time, this is your recipe.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- kosher salt and black pepper
- 1 cup Arborio (or sushi, in a pinch) rice
- ½ cup dry white wine
- 3 ½ cups low-sodium chicken broth, plus more if needed
- ½ cup grated Parmesan (2 ounces), plus more for serving
- Melt 2 tablespoons of the butter in a large skillet over medium heat.
- Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
- Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
- Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
- Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with additional Parmesan, if desired.
recipe written by Kate Merker at Real Simple (reproduced here almost exactly, except that I left out the parsley. Sorry.)
Typically, I post recipes here that I’ve tried once or twice and enjoy. This is one of those recipes I’ve made zillions of times, and assumed I’d already included it here. Traditional risotto has a unique texture, and I’ll admit this one can border on congee. But it’s so quick and easy, I could never be mad at it.
This has been a staple in my diet for years. Glad to finally have the chance to share it with you. Thank you to Real Simple, who lived up to their name with this one.