Classic Risotto

Ingredients

• 1/2 cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart vegetable broth or chicken broth
• Kosher salt
• 2 tablespoons salted butter
• 2 tablespoons extra-virgin olive oil
• 2 cups dry white Arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• 1 cup shredded Parmesan cheese, plus more for garnish
• Zest from ½ lemon
• 2 teaspoons finely chopped fresh thyme (optional but recommended)
• Freshly ground black pepper

Instructions

1. Prep the vegetables: Prepare the onion and garlic as noted above.
2. Heat the broth: Combine the broth with 4 cups of water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, for about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth. Cook in this manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.)
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top.

Storage Info

Flavor is best on the day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches of salt to taste.

Tips for Making Risotto

• Heat the broth: The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
• Stir in broth gradually: Be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!
• Adjust the heat: Adjust as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat is too low, the rice grains can get waterlogged.
• It’s ready when: The grains of rice should be tender but slightly al dente (with a bite of chew in the center) and stay separate from each other as they float in the thickened broth.