When properly cooked, Arborio rice has a crunchy center and a creamy outer texture. Making perfect risotto is an art. Mark Strausman, chef and owner of New York City's Campagna, says that "when you get it right, you'll know it."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

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  • Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

  • Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

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