Best Basic Risotto


  • 2 ounces unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves peeled and chopped
  • 11 ounces Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 pint chicken stock, keep hot
  • 2 tablespoons Parmesan cheese


Prep Time: 15 mins |  Ready In: 40 mins  |  Servings: 2

  1. Melt the butter and mix with the oil in a large pan.
  2. Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown.
  3. Add the garlic.
  4. Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated.
  5. Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.
  6. Add the hot stock a ladleful at a time, stirring gently the entire time.
  7. Make sure each ladleful is mostly absorbed before adding the next.
  8. Constantly stir until the rice is just cooked, about 25 minutes.
  9. Remove from the heat, stir in the Parmesan, and serve.

Nutrition Information:

1050 Calories | 35g Total Fat | 16g Saturated Fat |  70mg Cholesterol | 440mg Sodium | 560mg Potassium | 143g Carbohydrate | 6g Dietary Fiber | 8g Sugars | 21g Protein

Recipe Source: Yummly/Food Republic