How to Make Risotto?

 

Ingredients

• 4 c. low-sodium chicken broth
• 3 c. water
• 4 tbsp. butter, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 c. arborio rice
• Kosher salt
• 1/4 c. dry white wine
• 1 tbsp. fresh lemon juice
• 1 c. freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper
• 2 tbsp. chopped chives
• 2 tbsp. finely chopped basil

Method

• In a medium pot, combine water and broth and bring to simmer.
• Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.
• Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.
• Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.
• Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper.
• Top with chives and basil and more Parmesan before serving.
• Enjoy!