- 6 cups vegetable or chicken broth
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 small cooking onion, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano Reggiano or Romano cheese
- Course salt and black pepper to taste
Place vegetable or chicken broth in a medium saucepan. Bring to a slow boil, reduce heat to lowest setting and let simmer.
In a deep sauce pan or skillet, melt butter into olive oil over medium heat. Add onion and saute, 3 to 5 minutes, until tender. Add rice and saute, 2 minutes more. Add the wine, and let evaporate for 2 minutes. Add 1 cup of broth and let it get absorbed by the rice.
Keep adding half of the broth remaining to the pan, stirring frequently until absorbed. Taste rice after 15 to 17 minutes and only add as much broth as needed to cook the rice al dente-tender but with a little “bite” left to it.
Remove from heat and stir in cheese. Season with salt and pepper to taste and serve.
Note: you could add chopped carrots, frozen peas and chopped asparagus to make this a veggie risotto. Add veggies at the onion saute stage.