Classic Risotto
Prep Time
Serves
Cooking Mode
4 tsp Sensations by Compliments Extra Virgin 100% Olive Oil, divided
1 small onion, finely chopped
1 cup Compliments Arborio Rice
½ cup white wine
1 carton Compliments Chicken Broth - 35% Less Sodium, hot
¼ cup freshly grated Parmesan cheese
½ tsp pepper
4 tsp Sensations by Compliments Extra Virgin 100% Olive Oil, divided
1 small onion, finely chopped
1 cup Compliments Arborio Rice
½ cup white wine
1 carton Compliments Chicken Broth - 35% Less Sodium, hot
¼ cup freshly grated Parmesan cheese
½ tsp pepper
Directions
1Start by heating 2 tsp (10 mL) of olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 min. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 min. Tip: Toast the rice to prevent the kernels from absorbing too much moisture and making the dish mushy.
2Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup (250 mL) at a time. It's not necessary to stir constantly, but you should stir often. Let the rice almost fully absorb the broth before adding another cup. Tip: Slowly add the broth, one cup at a time.
3Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired. Tip: Stir occasionally until broth is almost absorbed.
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Personal Note
Personal Note
