Classic Risotto



Classic Risotto

This Classic Risotto recipe requires patience and attention. The adding of broth and cooking down over a period of about 20 minutes definitely will tax your patience but you will be highly rewarded.
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings


  • 1 cup Arborio rice
  • 2 T butter
  • 1 onion chopped
  • 1 tsp garlic salt
  • 3 cup chicken stock
  • 1/2 cup white wine
  • 3/4 cup parmesan cheese grated
  • freshly ground pepper


  • In a heavy saucepan, saute rice in butter stirring constantly. Add onion and garlic salt. Saute until onion is tender.
  • Slowly add 1 cup stock, stirring frequently. As the liquid cooks down, continue adding 1/2 cup stock at a time until all the stock is used and the mixture is very creamy.
  • Stir in white wine. Fold in cheese. Fold in 1 T butter and top with ground pepper.


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