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Basic Risotto

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Rating: 5/5
5 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   4

recipe id: 4466
cook method: stovetop
Basic Risotto Recipe
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1 tablespoon olive oil
1 large onion, chopped
1 cup white arborio rice
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)


Heat the olive oil over medium-high heat in a heavy 2-quart pot.

Add the chopped onion and saute until translucent. Add the rice and stir until the rice begins to sizzle a little. Do not brown it, you only want it gently toasted and coated in oil.

Add the wine and stir constantly over medium heat until the wine is absorbed.

Add the stock (make sure to keep it warm while you are cooking the rice) 1/2 cup at a time, stirring frequently until most of the liquid is absorbed. Continue cooking this way, adding 1/2 cup of liquid at a time and waiting until the stock is absorbed to add the next.

When the last of the stock is absorbed and the rice is tender, remove the pan from the heat and stir in the cheese until incorporated and serve immediately.

You can also add in any fresh herbs or chopped vegetables during the last 5 minutes of cooking.

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279 calories, 5 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
add garlic wth onion and saute..after rice is almost creamy add shrimp and a bit of saffron for flavor. to finsh add 2 tbsp cream and them add parm! It works!

Guest at

REVIEW: 5 star recipe rating
Wonderful, my whole family even the grandchildren love it.

Guest at

REVIEW: 4 star recipe rating
I followed the recipe exactly and used plain old white rice. THis came out really good and very tasty. I served it with chicken cacciatore instead of having plain white rice. My guests really liked it. I'll use this recipe again!

Guest at


Cooking is all about ratios and many people don't understand that. For Risotto, the ratio is 1 cup rice -> 3+ cups stock. If you decide to add any herbs or shrooms you want to sweat those out while you're sweating the onion so the herb flavor gets infused into the oil so when you parch the rice with the oil you will taste the herbs in the rice not just in the sauce.

Guest at

REVIEW: 5 star recipe rating
This was a really great recipe. I used five cups of chicken stock, as well as added 1 1/2 cups sliced mushrooms when I added the first cup of broth. Would recommend in the future to use 1/2 broth and 1/2 water, as the risotto turned out a little salty. I also added basil and oregeno about half way through, and it turned out great. I'd also say that the rissoto sans cheese was also delicious! Enjoy!

Guest at

REVIEW: 5 star recipe rating
Great basic recipe, I added minced mushrooms, carrots, celery, and boiled ham to the onion. I found that I didn't need as much water (3 cups vs 5) as stated, maybe because of the mushrooms.

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