This easy risotto recipe is creamy, comforting and flavorful, and tastes delicious and made with or without white wine. Learn howto make risotto at home in 40 minutes that is just as delicious as your favorite Italian restaurant.
Bring chicken broth to a simmer in a 5-quart saucepan. Reduce heat and keep simmering.
Melt 3 Tablespoons butter with onion, and garlic in a 5 quart saucepan over medium heat and cook until the onion just starts to soften – about 3 minutes.
Then add rice and stir to coat.
Add ½ cup broth and cook over medium-low heat until mostly absorbed (takes about 3 minutes). (If using white wine, replace the chicken broth in this step only with ½ cup dry white wine).
Stir to ensure broth (or wine) is absorbed, then add additional ½ cup broth and cook without stirring until liquid looks mostly absorbed. Repeat until the broth is used and rice is cooked (about 25 minutes)
Turn off the heat and add sea salt, pepper, parmesan cheese and remaining 1 TBS butter and stir until combined and creamy.
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Notes
Ingredient Substitution Notes
Chicken broth. You can replace up to ½ cup of the chicken broth with dry, white wine for a more authentic flavor. See recipe for instructions on how to do this.
Salted Butter. unsalted butter works well too.
Onion. I suggest a sweet white or yellow onion.
Arborio Rice.There is no substitution for this rice.
Parmesan Cheese. you can substitute up to half of the parmesan cheese for grated Romano cheese if you'd like.
Store/freezeStore leftover risotto in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Reheat, covered, in the microwave or on the stovetop over low heat.