Recipe Details

Once cooled, leftover risotto can be stored in an airtight container in the refrigerator for up to three days.

Ingredients

Simple Risotto

• 2 cans (14.5 ounces each) reduced-sodium chicken broth

• 4 tablespoons butter

• 1 medium onion, minced

• Coarse salt and ground pepper

• 1 cup Arborio rice

• ½ cup dry white wine

• ½ cup grated Parmesan

Description

1. Heat broth and water:

   In a small saucepan, combine broth with 1 cup water. Bring to a boil; reduce heat, and keep at a bare simmer.

    

2. Cook onion in butter:

   In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.

    

3. Add rice:

   Add rice, and cook, stirring frequently, 2 minutes.

    

4. Add wine:

   Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.

    

    

5. Add 2 cups hot broth:

   Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes.

    

    

6. Continue adding broth gradually until rice is just tender:

   Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).

    

    

    

    

7. Stir in cheese and butter, and serve:

   Remove from heat. Stir in Parmesan and remaining 2 tablespoons butter; season with salt and pepper.