Risotto (Basic)

Ingredients

• 400 gRice
• 1 pcsOnion
• 150 mlWhite wine
• 25 gButter
• 1000 mlBroth
• 1 tbspOlive oil
• 0.5 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Prepare

   • Heat the stock and keep it warm (e.g. in a small pot on low heat).
   • Finely chop the onion.
2. 2

   Sweat the onion (Soffritto)

   • Heat 1 tbsp olive oil in a wide pan and gently sweat the chopped onion over low–medium heat without letting it brown.
3. 3

   Add the rice

   • Add the risotto rice and stir until the grains look slightly translucent.
   • Season with some salt and pepper.
4. 4

   Deglaze with wine

   • Pour in the white wine and stir until it has mostly evaporated. A hot pan speeds up alcohol evaporation, but avoid burning.
5. 5

   Add stock gradually and cook

   • When the wine is absorbed, add hot stock in ladlefuls, stirring frequently and only adding more when the previous addition is nearly absorbed.
   • The rice should never be submerged. Cook about 15–20 minutes until tender but still with a slight bite ('al dente').
6. 6

   Finish (Mantecatura)

   • Remove from heat and let rest for about 1 minute.
   • Stir in the butter in small pieces vigorously until the risotto is creamy and glossy. Adjust seasoning with salt and pepper and serve immediately.