Kitchen Tip: How to Make Risotto
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
The perfect partner for almost any vegetable or protein, everyone should know how to make a classic risotto.
Originating in Northern Italy, this slow-cooked short grain creamy rice does require a little time to come together, but the process is simple, and you likely already have the ingredients on-hand in your fridge and pantry.
Finished with butter and freshly grated, Italian-imported Parmigiano Reggiano from Heinen’s Specialty Cheese Department, this dish is elevated comfort food at its finest and guaranteed to impress anyone who takes a seat at your dinner table!
Kitchen Tip: How to Make Risotto
Cook time: 40min Prep time: 5min Total time: 45min
Servings: 4
Ingredients
- 6 Tbsp. Heinen’s unsalted butter
- 1 yellow, white or sweet onion, peeled and small diced
- 2 garlic cloves, finely minced
- 1 ½ cups Heinen’s Arborio rice
- 1 cup white wine (chardonnay or pinot grigio)
- 4-5 cups Heinen’s chicken stock, warmed
- ¾ cup Heinen’s grated 24-month aged Parmigiano Reggiano
- Salt and ground white pepper, to taste
Instructions
- Add 2 Tbsp. of butter to a medium-sized saucepan over medium-low heat. Sauté the onions for 10-15 minutes, or until lightly browned.
- Stir in the garlic and cook for 45 seconds to 1 minute.
- Add the rice and stir for 2-3 minutes to toast.
- Deglaze the pan with the white wine and stir until it is absorbed.
- Add ½ cup of chicken stock and stir until it is absorbed. Then add another ½ cup. You do not need to constantly stir; however, it is recommended to stir every 30 seconds once liquid is added to the rice.
- Repeat this process until the rice is cooked and creamy, about 20-30 minutes. The rice should be al dente, which is firm, but not crunchy or chalky.
- Remove from the cooktop and let the risotto sit for 2-3 minutes.
- Finish by stirring in the remaining 4 Tbsp. of butter, Parmigiano Reggiano, salt and pepper.
