The Best Classic Risotto

Step 1

In a large pot over medium-low heat, add butter, let melt, and then add rice. Toast rice in butter for 3 minutes. Add onion, and cook for 3 more minutes.

Step 2

Increase heat to medium-high and add 2 cups of broth. Stirring often, cook rice in broth until rice absorbs about 75% of the broth.

Step 3

Then add 1 more cup of broth (cup 3), and cook rice in broth until rice absorbs about 75% of the broth. Stir often.

Step 4

Add another cup of broth (cup 4), and cook rice in broth until rice absorbs about 75% of the broth. Stir often.

Step 5

Add a last cup of broth (cup 5), cooking rice in broth until rice absorbs about 75% of the broth, stirring often.

Step 6

Now it’s time to taste! If rice is not close to al dente, add a ½ cup more of broth and keep cooking and tasting until close to al-dente. You may need to add up to a cup of broth (cup to reach this state. If rice is close to al dente (YAY!), add Parmigiano-Reggiano, and salt and pepper to taste. Keep cooking and stirring until 90% of the liquid is absorbed (about 2-3 more minutes). At that time, remove from heat and serve!