Risotto is made by gently cooking the rice and slowly adding broth until it's absorbed. Constant stirring is essential; this produces a creamy texture while retaining a soft "bite".
Special Diets:
Method
In a saucepan, warm the vegetable broth and keep at a simmer.
In a heavy-bottomed pot, sauté half the butter and onion until onion is translucent, about 5 minutes.
Add rice and stir quickly and thoroughly to coat with butter.
Add wine and 1/2 cup of hot broth and stir rice with a long wooden spoon, making sure to reach the sides and bottom of the pot.
Continue to stir until almost all broth has been absorbed.
Add another 1/2 cup of broth and continue to repeat process as broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely.
Taste after 20 minutes. Rice should be tender, but still firm and intact.
Add a final 1/2 cup of broth and stir in the grated Parmesan and remaining butter, and heat for 1 to 2 minutes.
It should be moist but not soupy or runny.
Season with salt and pepper to taste.
Nutritional Info
Serving Size
Calories
520
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.