Risotto – Basic Recipe

Finely dice the onion and sauté in half the butter in a larger pot until translucent.

Stir in the rice, brown very briefly and then deglaze with white wine. Let it boil down vigorously over high heat.

Then add the hot stock little by little, stirring constantly. Always add just enough to cover the rice.

Season with salt and pepper and cook the rice al dente over medium heat for 18-20 minutes, stirring constantly.

Remove the pan from the heat, stir the freshly grated Parmesan into the risotto and combine with the remaining butter (stir until creamy).

Preparation Tip:

The amount of butter stirred into the risotto at the end depends entirely on personal taste. There are risotto lovers who completely refuse to stir in the butter, while others greatly appreciate the plump, creamy consistency of their risotto brought about by the butter.

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