- 2 Tbsp. butter
- 1 medium onion, minced
- 1 large clove garlic, minced
- 2 cups Arborio or Carolina Gold rice
- 7 cups chicken broth (homemade is best)
- 1/3 cup dry white wine
- Freshly cracked sea salt and black pepper to taste (needs a lot!)
- 2/3 cup heavy cream
- 2 Tbsp butter
- 2 cups freshly grated Parmigiano-Regiano cheese
- Garnish: minced Italian parsley, chives or rosemary
- In a large frying pan on medium heat, melt butter.
- Add the onions and saute’ for 6 -8 minutes. Do not brown them.
- Add minced garlic and saute’ for another 2 minutes on medium heat so that the garlic doesn’t burn.
- With a long wooden spoon, stir the rice into the onions and garlic mixture.
- Heat for about 3 – 4 minutes on medium heat.
- Add and stir in the white wine until it is competely absorbed into the rise..
- Begin to add the chicken broth to the rice mixture ONE CUP AT A TIME.
- After each cup of broth is added, stir continuousy until the liquid is absorbed.
- Add the next cup of broth and repeat the process.
- Added liquid must be absorbed before the next cup is added.
- Finish this process for all 7 cups of chicken broth and absorption into the rice.
- When this is finished, add the heavy cream and 2 Tbsp. of butter. The risotto should have a slight firmness to the tooth, not hard and not soft.
- Again, stir continuously until completely absorbed.
- Add all of the grated cheese and stir to in corporate; the cheese will also melt while on a medium heat stove.
- At this time taste again for any necessary addition of freshly cracked salt and pepper and for any additional cheese necessary.
- Allow the risotto to rest for 2 minutes in order to swell up while absorbing all of the flavors.
- Use heated plates and serve the risotto immediately.
- Garnish with minced Italian parsley, chives, or rosemary.
- Pass freshly grated Parmigiano-Regiano cheese to guests.
- IMPORTANT: RISOTTO is finished cooking when the rice has a little firm bite (al dente) — IT IS NEVER MUSHY or to be overcooked. If you prefer a more creamy risotto, add more cream, but NEVER serve risotto either soupy/runny or dry. Like creamy pasta, risotto has a flowing movement on the plate and yet still be able to stand in a mound on a spoon.