Sometimes simple is better! Try this super quick and easy risotto recipe which is still full of flavour or can be used as a base recipe which you can add your own twist to.
For 4 People:
5 cups of low-salt chicken broth
4 tablespoons butter
1 finely chopped onion
300g arborio rice
250g grated Parmesan cheese (Preferably 36month mature)
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan cheese
- Bring broth to boil in a medium pan, reduce heat to low and cover.
- Melt 2 tablespoons butter in another medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium.
- Add rice and stir 1 for minute. Add 2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining cups broth, 1/2 a cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
- Stir in 2 tablespoons butter and grated parmigiano. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.