I love the feeling of luxury that you get with a good risotto, no matter how simple it is. This one’s pretty straightforward, but the flavor is so rich that it tastes like a lot more work than it really is. This recipe’s got a good level of saltiness and creaminess. It’s the ultimate in comfort food, especially if you want to feel a little bit fancy.
- 4 tablespoons butter
- 1 large onion, chopped
- 1 clove minced garlic
- 1 cup risotto rice (Arborio)
- 4 cups of chicken broth
- 1/2 cup of grated parmesan cheese
- parsley or basil for serving, if desired
Start by melting half of the butter in a large pot. Add the onion, garlic, and some salt and pepper. Cook until the onion begins to appear translucent, about 5-7 minutes. Then, add in the cup of risotto rice and stir for about 2-3 minutes or until the rice is lightly toasted. Combine your chicken broth with the rice mixture in the pot and let cook for about 15-20 minutes, or until the rice is tender and creamy, stirring only occasionally- every 5-10 minutes. Stir in the remaining butter, along with the cheese and salt and pepper to taste. Then, just serve, garnishing with more cheese or dried herbs if desired.