Ingredients
Scale
- 2 tablespoons butter unsalted or salted
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 cup arborio rice
- 3 cloves garlic, minced
- ½ cup dry white wine
- 4 cup chicken or vegetable stock, warmed
- ¾ cup freshly grated parmesan cheese
- salt to taste
- freshly ground black pepper to taste
- 1½ tablespoons chopped fresh parsley
Instructions
- Melt butter and heat olive oil in a skillet over medium heat. Add onion and cook until soft, stirring occasionally.
- Add arborio rice and cook until lightly browned, stirring constantly for about 2-3 minutes.
- Reduce heat to low and add garlic, cooking for 1 minute while stirring.
- Increase heat to medium, add wine, and cook until evaporated and absorbed by the rice, stirring constantly. Gradually stir in ⅓ to ½ cup warmed stock at a time, allowing it to be absorbed before each addition. Leave the last addition slightly unabsorbed for creaminess.
- Stir in parmesan cheese until melted and fully blended. Season with salt and pepper to taste. Garnish with chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra creaminess, avoid letting the final addition of stock fully absorb.
Ensure the stock is warm for optimal cooking results.
Fresh parsley adds a beautiful touch and flavor enhancement.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg