Super-creamy rice and a knob of next-level butter deliver pure comfort in this risotto. Though Arborio rice can work just fine here, pros prefer carnaroli’s superior creaminess. You can find it at gourmet markets. The acidity of dry white wine cuts through risotto’s richness. Pinot Grigio and Sauvignon Blanc work well; avoid oaky Chardonnay.
- 3½ cups unsalted vegetable stock
- 1 Tbsp extra-virgin olive oil
- 1 cup finely chopped yellow onion (about 1 onion)
- 1 cup uncooked carnaroli or Arborio rice
- ½ cup dry white wine
- ¼ tsp saffron threads
- 2 oz Parmigiano-Reggiano cheese, finely grated (about ½ cup)
- 1½ Tbsp unsalted pastured cultured butter
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Heat stock in a small saucepan over medium-high until simmering; reduce heat to low, and cover to keep warm.
- Heat oil in a medium saucepan or Dutch oven over medium. Add onion; cook, stirring often, until tender and translucent but not browned, about 7 minutes. Increase heat to medium-high. Add rice, and cook, stirring occasionally, until toasted, about 2 minutes. Add wine and saffron; cook, stirring often, until liquid is almost completely evaporated, about 3 minutes.
- Add 1 cup of hot stock, and cook, stirring constantly, until liquid is almost absorbed. Repeat procedure 2 times. Add up to remaining ½ cup stock, and cook, stirring constantly, until rice is al dente. (Total cooking time is about 22 minutes.) Remove from heat. Add cheese, butter, salt, and pepper; stir until fully incorporated. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.