Risotto

Name: Risotto
Ingredients: 1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano; 0.333 cup dry white wine, such as Sauvignon Blanc; 2 tablespoons unsalted butter; 0.5 cup grated Parmigiano-Reggiano cheese; Coarse salt and freshly ground pepper; Chopped flat-leaf parsley; 1 celery stalk (preferably from the heart, cut in half crosswise; 1 medium carrot, cut in half crosswise; 0.5 small onion, peeled; 1 garlic clove, smashed and peeled; 1 sprig flat-leaf parsley; 7 cups water, or half water and half Basic Chicken Stock; 3 tablespoons extra-virgin olive oil; 0.5 small onion, cut into fine dice (about ⅓ cup)

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By

Martha Stewart Test Kitchen

Updated on February 18, 2021

Servings:

4

Preparing a successful risotto is easier than you imagine—just follow this simple recipe from "Martha Stewart's Cooking School."

Ingredients

For risotto

1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
⅓ cup dry white wine, such as Sauvignon Blanc

For finishing

2 tablespoons unsalted butter
½ cup grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Chopped flat-leaf parsley

For stock

1 celery stalk (preferably from the heart, cut in half crosswise
1 medium carrot, cut in half crosswise
½ small onion, peeled
1 garlic clove, smashed and peeled
1 sprig flat-leaf parsley
7 cups water, or half water and half Basic Chicken Stock

For aromatic

3 tablespoons extra-virgin olive oil
½ small onion, cut into fine dice (about ⅓ cup)

Directions

Make stock: Combine stock ingredients in a 4-quart stockpot and bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes. Reduce heat to the lowest setting to keep stock hot but not evaporating.
Meanwhile, cook aromatic and toast rice: In another 4-quart pot, heat the olive oil over medium-high heat. Cook onion until translucent, stirring about 2 minutes. Add rice and cook, stirring, until just starting to turn translucent (rice will start making a clicking sound), 1 to 2 minutes. Reduce heat if onion begins to brown.
Pour in wine and cook, stirring, just until absorbed (rice should still be wet and glistening, not dry). Using a ladle, add 1/2 cup hot stock to the rice. Stir constantly with a wooden spoon, at a moderate speed, until about three-quarters of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon). Continue adding stock 1/2 cup at a time and stirring frequently until rice is almost translucent (the rice should be al dente but not crunchy, and liquid should be creamy in consistency). As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesn't overcook (you may not need to use all the broth). The process should take 20 to 25 minutes.
Finish and serve: Stir in the butter until completely melted (this is called mounting), then stir in cheese and season with salt. Garnish with parsley and pepper and serve immediately.