Ingredients
Four servings
- 1½ cups Arborio rice
- 4¼ cups low-sodium vegetable broth Keep hot; have a little extra hot water available if needed
- 1 small white onion Finely chopped
- 2 tbsp olive oil
- 3 tbsp unsalted butter Cut into pieces
- ¾ cup finely grated Parmesan cheese About 75 g
- ¼ tsp fine salt Or to taste, depending on broth and cheese
- ¼ tsp black pepper
Equipment
- 1 Wide heavy saucepan About 3-quart capacity
- 1 Small saucepan For the warm broth
- 1 Wooden spoon
- 1 Ladle
- 1 Grater
- 1 Kitchen knife and cutting board
- 1 set Measuring cups and spoons
Instructions
Cook the risotto
- Warm the vegetable broth in a small saucepan over low heat; keep it hot but not boiling while you cook the rice.
- Heat the olive oil in a wide heavy saucepan over medium-low heat. Add the chopped onion and cook for 5–7 minutes, stirring, until soft and translucent without browning.
- Add the Arborio rice and stir for about 2 minutes, until the grains are hot and lightly translucent at the edges. Do not rinse the rice first.
- Add about ½ cup hot broth and stir frequently until mostly absorbed. Continue adding broth in small ladlefuls, letting each addition mostly absorb before adding more. Keep a gentle simmer. Begin tasting after 16 minutes; cook about 18–22 minutes total, until tender with a slight bite and no chalky center. If broth runs out, use hot water as needed.
- Remove from the heat. Stir in the butter and Parmesan until creamy. Add enough remaining hot broth to make the risotto loose and gently flowing. Taste, add salt as needed and the black pepper, rest for 1 minute, and serve immediately in warm bowls.
Video
Notes
Estimated cost: USD $7.50 for the entire four-serving recipe, about $1.88 per serving; actual local prices vary. Contains milk. For a vegetarian version, use a vegetarian-labeled hard cheese. Refrigerate promptly within two hours in a shallow container and use within two days; reheat thoroughly with added broth. Video credit: Noi Single In Cucina, Risotto alla parmigiana, originally uploaded May 8, 2020 (2020-05-08T11:00:29-07:00). The video shows the same gradual hot-broth method; it uses Carnaroli rice, wine and a smaller batch, while this card uses Arborio and omits wine.
