Directions:
- PREPARING THE RICE.
- Peel and finely chop the onion.
- Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
- Add the onion and cook, continuing to stir, until it turns soft and translucent.
- Turn the heat down if the onion starts to brown.
- Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
- Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
- Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
- Adjust the heat as necessary- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
- ADDING THE LIQUID TO THE RICE.
- Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
- Pour it in the pan with the rice, stirring constantly with a spoon.
- After the first addition of broth, the rice mixture will look a bit soupy.
- As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
- You should see little bubbles popping up on the liquid from time to time.
- If it bubbles more vigorously than this, turn the heat down to medium-low.
- When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
- DETERMINING WHEN THE RISOTTO IS COOKED.
- Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
- It is now time to test whether the risotto is cooked.
- Spoon up a grain of rice and bite into it- it should be tender without being too mushy.
- If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
- If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
- Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
- Simply heat up another cup or 2 of chicken broth.
- If you run out of broth, use hot water.
- When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
- SERVING THE RISOTTO.
- Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
- Stir.
- Add the grated Parmesan cheese and stir well.
- Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.56 Kcal (1811 kJ) | ||
| Calories from fat | 126.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Cholesterol | 31.35mg | 10% | |
| Sodium | 937.14mg | 39% | |
| Potassium | 198.95mg | 4% | |
| Total Carbs | 56.38g | 19% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 137.32 Kcal (575 kJ) | ||
| Calories from fat | 40.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 22% | |
|---|---|---|---|
| Cholesterol | 9.95mg | 10% | |
| Sodium | 297.51mg | 39% | |
| Potassium | 63.16mg | 4% | |
| Total Carbs | 17.9g | 19% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 3.35g | 21% | |
| Vitamin C | 4.5mg | 23% | |
| Calcium | 49.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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