Creamy Risotto
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1/4 cup butter, divided
- 1/2 cup chopped onion
- 1 cup uncooked arborio rice
- 2 cups chicken broth
- 3 cups water
- 1/3 cup dry white wine
- 1/4 cup grated Parmesan cheese
- salt and ground white pepper, to taste
- 1/2 cup heavy cream
Melt half of the butter in a wide saucepan over medium heat. Add the onion and cook, stirring frequently, until the onion is soft. Add the rice and cook, stirring constantly, for 2-3 minutes. Meanwhile, combine the chicken broth and water in a saucepan over medium heat. Bring to a simmer then keep warm. Add the wine to the rice and mix well. Cook, stirring constantly, until the rice has absorbed the wine. Increase the heat to medium-high. Add 1 cup of the broth mixture and cook, stirring constantly, until the liquid is fully absorbed. Continue to cook using this method, adding the broth in 1 cup increments and cooking until the liquid is absorbed before adding the next cup of liquid. Cooking time will be 25-30 minutes. The rice should be tender and slightly creamy. Stir the cheese, salt, pepper, heavy cream, and remaining butter into the risotto. Cook, stirring constantly, for 2 minutes. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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