How to Make Risotto?

 

INGREDIENTS

4 c. 

low-sodium chicken broth 

3 c. 

water

4 tbsp. 

butter, divided

1 

small yellow onion, finely chopped 

2 

cloves garlic, minced 

1 1/2 c. 

arborio rice 

Kosher salt 

1/4 c. 

dry white wine 

1 tbsp. 

fresh lemon juice 

1 c. 

freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper 

2 tbsp. 

chopped chives 

2 tbsp. 

finely chopped basil

Method

In a medium pot, combine water and broth and bring to simmer. 

Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.

Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.

Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.

Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. 

Top with chives and basil and more Parmesan before serving.