Risotto with Parmesan


  • 3 and 1/2 cups of chicken broth
  • 3 tbs butter
  • 1 medium onion, chopped
  • 1 cup arborio rice
  • 3/4 cup grated Parmesan cheese
Risotto is adaptable to many different ingredients and versions, however we feel that the simplest basic versions are best.
  • In a sauce pan bring broth to a simmer.
  • In another sauce pan, melt butter over medium heat.
  • Add onion and cook, stirring until soft. About 5 minutes.
  • Add rice and stir until opaque and well coated with butter.
  • Add 1/2 cup of the broth to rice and cook stirring, until absorbed.
  • Continue to cook, adding broth 1/2 cup at a time and stirring constantly after each addition until absorbed.
  • Rice should be just tender and not starchy. About 20 minutes.
  • Remove from heat and stir in cheese.
  • Let stand for 2 minutes.

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