Risotto (Basic)

Ingredients

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

Instructions

1. 1

   Prepare the soffritto

   • Finely chop the onion.
   • Sweat the onion gently in a wide pan over medium heat in a little butter (about 10 g) or 1 tbsp olive oil, without letting it brown (soffritto).
2. 2

   Toast the rice

   • Add the risotto rice and stir briefly until the grains look translucent.
   • Season with a little salt and freshly ground pepper.
3. 3

   Deglaze with wine

   • Pour in the white wine and stir while it evaporates until mostly gone.
   • Ensure the rice and soffritto do not burn.
4. 4

   Add stock gradually

   • When the wine is nearly gone, add hot stock little by little. Never submerge the rice — just add enough for the rice to absorb.
   • Keep stirring and adding stock as it is absorbed. This takes about 15–20 minutes until the rice is cooked but still has a bite.
5. 5

   Check doneness and rest

   • Taste the rice: it should be soft yet slightly firm in the center; it should spread slowly on a plate.
   • Let the risotto rest for about 1 minute.
6. 6

   Mantecatura (finishing)

   • Stir in the remaining butter (about 15 g) in small pieces vigorously until the risotto becomes creamy and glossy (mantecatura).
   • Season with salt and pepper and serve immediately.