A creamy, tender, saucy and flavorful Italian rice dish. It's made with short-grain Arborio rice, cooked with savory chicken broth, rich butter, bold garlic, and plenty of creamy Parmesan cheese. It’s an easy side dish that’s sure to impress!
Bring broth to a simmer over medium-high heat. Reduce heat to low, cover and let heat.
Melt butter in a 5 or 6 quart pot over medium heat. Add onion and saute 3 minutes.
Add rice and garlic and saute 1 minute.
Pour in wine and let cook, stirring constantly, until it has mostly been absorbed into the rice.
Pour in 1 cup of broth (about 2 ladle fulls) then cook rice, while stirring frequently, until most of the broth has been absorbed (keep chicken broth warm and covered while rice cooks).
Continue cooking rice and stirring frequently, and repeating this process adding more broth 1 cup at a time until it has almost been absorbed into rice until you add more. It should take about 20 minutes to cook rice to an al dente stage.
As you near the end add hot water if needed to thin 1/2 cup at a time.
Remove from heat, stir in parmesan (thin with hot water as needed). Season with salt after parmesan has been melted. Season with pepper and garnish with parsley.
Serve right away.
Recipe makes about 6.5 cups.
For Mushroom Risotto, saute 8 to 16 oz of sliced cremini or button mushrooms in a few tablespoons of olive oil and add to the risotto once it's complete.