1 medium onion, very finely
8 Tbs. unsalted butter
1 lb. (2 cups) arborio, vialone
nano, or carnaroli rice, or
other medium- or short-grain
1/2 cup dry white wine
6 cups hot homemade or lowersalt chicken broth; more as
1/2 tsp. saffron threads
1 cup finely grated ParmigianoReggiano
Kosher salt and freshly ground
While it would be unfair to say that this is the risotto from which all others are
derived, its simplicity is hard to match. If you’re uneasy about risotto, this is a
good recipe to start with because it’s simple and requires so few ingredients.
- In a heavy-based saucepan that’s large enough to hold the rice with plenty
of room left over, cook the onion in 2 Tbs. ofthe butter over medium heat
until it’s translucent and fragrant, about 5 minutes.
- Stir in the rice and cook it over medium heatfor about 3 minutes. Add the
wine, 2 cups ofthe broth, and the saffron. Turn the heatto high untilthe broth
comes to a simmer and then adjustthe heatto maintain a steady simmer.
- Cook until most ofthe liquid has been absorbed, stirring every minute or
two. Add another cup of broth and keep cooking, stirring, and adding broth
untilthe rice is al dente but notraw or grainy in the middle.
- When the rice is ready, stir in the cheese. Add a little more broth to give the
risotto the consistency you like (from fairly tightto almost soupy). Offthe
heat, stir in the remaining 6 Tbs. butter. Season with salt and pepper and ladle
onto heated plates or bowls. —James Peterson
PERSERVING:510CALORIES | 13GPROTEIN | 63GCARB | 20GTOTALFAT | 12GSATFAT |
6GMONOFAT | 1GPOLYFAT | 50MGCHOL | 490MGSODIUM | 1GFIBER
three steps to creamy risotto
Start by cooking the onion in butter until it’s
soft and translucent, but not browned.
Stir every minute ortwo as you add the
wine and broth (there’s no need to stir
Add the cheese and remaining butter when
the rice is al dente.