Basic Risotto

Basic Risotto

  • Preparation 20 min
  • Cooking 25 min
  • Makes 4 mains OR 6 appetizers
  • Sans noix
  • Sans gluten
  • Sans oeufs



    • 1 onion, finely chopped
    • 60 ml (¼ cup) butter
    • 500 ml (2 cups) arborio rice
    • 250 ml (1 cup) white wine
    • 1.5 to 2 litres (6 to 8 cups) warm chicken broth
    • 250 ml (1 cup) grated Parmigiano-Reggiano cheese


Note from Ricardo

Topping Suggestions: Asparagus : To give more flavour to the risotto and keep the texture of asparagus, blanch the asparagus in the broth that will be used for the risotto. You can also broil them, cut into pieces, on a baking sheet. Just add the asparagus pieces at the end of cooking the risotto. Green peas:   Defrost the peas under hot running water and drain. Add to the risotto at the last minute. Very good with spicy sausage. Butternut squash : Roast diced squash in a little butter in a skillet. Add towards the end of cooking the risotto. Sautéed Artichokes:   See recipe .

Personal Note