Pierre Franey’s Risotto

5.0(40)

by Pierre Franey·published 1989-03-08

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ItalianDinner, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

323 kcal

Ingredients (8)

serves

3 cups fresh or canned chicken broth
3 tablespoons butterbutter
3 tablespoons finely chopped oniononion
1 tablespoon finely chopped garlicgarlic
1 cup Arborio rice or converted
Salt and freshly ground pepper to tastesalt-and-pepper
1/4 cup dry white winewhite-wine
4 tablespoons freshly grated Parmesan cheeseparmesan

Instructions (5 steps)

01Heat the broth in a saucepan and keep it at a simmer.
02Heat 1 tablespoon of the butter in another saucepan. Add the onion and garlic and cook, stirring, until wilted. Add the rice, salt and pepper and stir to coat the grains.
03Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.
04Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed. Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all the broth has been used. Remember that the rice must cook gently.

05When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese. When the rice is done, the grains should be tender except at the very core, which should retain a very small bite. The total cooking time should be about 25 to 28 minutes.

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