Description
Classic Italian risotto made with creamy Arborio rice, sautéed onions, and Parmesan cheese. This comforting dish features a slow addition of warm vegetable broth, resulting in a rich and velvety texture, perfect as a main course or side. Optional vegetables or proteins like asparagus, peas, mushrooms, grilled chicken, or shrimp can be added to enhance flavor and nutrition.
Ingredients
Scale
Main Ingredients
- 1.5 cups Arborio rice (Short-grain rice essential for creamy texture.)
- 4-5 cups Low-sodium vegetable broth (Warm broth is crucial for cooking the rice.)
- 1 medium Onion, finely chopped (Adds sweetness and depth of flavor.)
- 2 tablespoons Olive oil (Used for sautéing the onions.)
- 2 tablespoons Unsalted butter (Adds richness to the dish.)
- 1 cup Grated Parmesan cheese (Enhances flavor; use freshly grated for best results.)
- Salt, to taste (Essential for seasoning.)
- Black pepper, to taste (Essential for seasoning.)
Optional Ingredients
- Vegetables (asparagus, peas, mushrooms) as desired (Enhance flavor and nutrition.)
- Protein (grilled chicken or shrimp) as desired (For a heartier meal.)
- Fresh herbs (parsley or basil) as needed (For garnish.)
Instructions
- Heat the broth: Warm the vegetable broth in a saucepan over medium heat and keep it hot to ensure it cooks the rice evenly.
- Sauté the onions: In a heavy-bottomed pot, heat olive oil over medium heat. Add finely chopped onion and cook for about 5 minutes until translucent and fragrant, adding a subtle sweetness.
- Toast the rice: Add the Arborio rice to the pot and stir continuously for about 2 minutes. This toasts the rice slightly and helps it develop a nutty flavor.
- Add broth gradually: Start adding warm vegetable broth one ladleful at a time, stirring constantly. Wait for each addition to be mostly absorbed before adding the next, which aids the creamy texture formation.
- Cook rice until al dente: Continue adding broth and stirring for approximately 18-20 minutes until the rice is tender but still slightly firm in the center, with a luscious creamy consistency.
- Finish with butter and cheese: Remove the pot from heat and stir in the unsalted butter and grated Parmesan cheese. Season the risotto with salt and black pepper according to taste, enriching the flavor and texture.
- Incorporate optional add-ins: If using vegetables or proteins, fold them into the risotto gently at this point, allowing everything to warm through without overcooking.
- Rest and garnish: Let the risotto rest for a minute before serving. Garnish with freshly chopped parsley or basil for a burst of color and freshness.
Notes
- Use warm vegetable broth to ensure even cooking and prevent the rice from cooling down during the process.
- Stirring continuously releases the rice’s starch, which creates the creamy texture characteristic of risotto.
- Arborio rice is key for authentic risotto; avoid substituting with other rice varieties that don’t release starch as effectively.
- If adding proteins like grilled chicken or shrimp, ensure they are cooked separately and folded in at the end to maintain texture and flavor.
- For a vegan version, substitute butter with a plant-based alternative and Parmesan with a vegan cheese or nutritional yeast.
