Italian Risotto

Originating from Northern Italy, risotto is known for its creamy, flavorful, and subtle taste. Arborio rice is the classic grain used for this dish, but farro and other short grains can also be used. The classic Italian risotto is a perfect accompaniment to any Italian or Mediterranean meal.

Risotto is versatile, hearty and full of flavor. It can be cooked in a variety of ways and given subtle variations by adding vegetables, herbs, spices, and other seasonings. To make traditional and authentic Italian risotto, try this simple recipe.


• 2 tablespoons of extra virgin olive oil
• 1/4 cup chopped onions
• 1-1/2 cups Arborio rice
• 1/2 cup white wine
• 4-1/2 cups chicken or vegetable stock
• 1/2 cup Parmesan cheese
• 2 tablespoons butter


1. Heat the olive oil in a large, deep skillet over medium heat. Saute the onions until they are softened and lightly brown, about 5 minutes.

2. Stir in the Arborio rice and sauté until it is lightly toasted, about 3 minutes.

3. Pour in the white wine and cook, stirring often, until it is absorbed into the rice, about 2 to 3 minutes.

4. Begin adding the stock, about a cup at a time. Make sure each cup of stock is completely absorbed before adding the next.

5. Simmer, stirring often, until the rice is cooked al dent alla, about 25 minutes.

6. Remove from heat and add the Parmesan cheese and butter. Stir until the cheese and butter are melted and blended into the risotto.

7. Serve the risotto hot, garnished with fresh herbs.

This rich, creamy risotto is a perfect side dish for any Italian meal. Enjoy its velvety texture and subtle flavor!