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Rich Risotto

Submitted by:

Edward Burns



Country of Origin:

United States

Cook time:

45 minutes




2 tablespoons butter
1 tablespoon olive oil
1/2 large onion
2 garlic cloves
1 cup Arborio rice
1 cup white wine
Approximately 4 cups stock, warmed
Salt and pepper
Lots of Parmesan cheese


1. Sauté onion and garlic in oil and 1 tablespoon butter until translucent.
2. Add rice to pan to toast (also should appear translucent).
3. Adjust burner to medium heat, add wine and stir until absorbed.
4. Do same with stock, 1 cup at a time. You may not need the full 4 cups.
5. Taste to confirm rice has been cooked al dente; then remove from heat and add remaining butter, Parmesan cheese, and your “flair” (i.e., other flavorings that make it awesome).

Sample flair combinations include:
Butternut squash, thyme, and sautéed mushrooms.
Pesto (should be a springy, fresh, pale green), frozen peas (thawed), and lightly sautéed, chopped ham steak.
Roasted red peppers, basil, garlic, and a little honey/agave (blended) and grilled or roasted chicken.
Sun-dried tomatoes, artichokes, basil, and spinach.
Kale and butternut squash.
Gorgonzola cheese, kale, and portabella mushrooms.

What makes this recipe special?

It tastes amazing and looks like a very difficult dish to make when in fact, it's easy. Perfect for impressing dinner guests!