Sobre esta receta

Un risotto atemporal de calidad restaurante hecho en tu propia cocina. Cremoso, rico y profundamente sabroso, esta receta clásica utiliza arroz Arborio cocinado lentamente con caldo tibio hasta lograr un plato sedoso y aterciopelado. El secreto es la paciencia — una mezcla suave y un cucharón de caldo a la vez — y un generoso toque final de mantequilla y Parmesano. Perfecto por sí solo o como base para champiñones, mariscos o verduras.

Instrucciones

1. 1

   Pour the Chicken Broth into a small Saucepan and bring it to a gentle simmer ^[over medium-low heat]. Keep it warm on the back burner throughout the cooking process — adding cold broth to risotto slows cooking and affects the final texture.

2. 2

   In a large, wide Saucepan or deep Skillet, heat the Olive Oil and 1 tablespoon of Butter ^[over medium heat]. Once the butter melts and begins to foam, add the diced Yellow Onion and a pinch of Salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 5–6 minutes.

3. 3

   Add the minced Garlic and cook for 1 minute more, stirring constantly, until fragrant.

4. 4

   Add the Arborio Rice to the pan. Stir well to coat every grain in the oil and butter. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and the rice smells faintly nutty.

5. 5

   Pour in the White Wine and stir continuously until it is fully absorbed by the rice, about 1–2 minutes. The wine will sizzle and steam — this is normal. Scrape up any bits from the bottom of the pan.

6. 6

   Begin adding the warm Chicken Broth one ladleful (about 1/2 cup) at a time. Stir frequently after each addition, keeping the heat at a steady ^[medium to medium-low simmer]. Wait until each ladleful is almost fully absorbed before adding the next. Do not rush this process — it takes about 20–22 minutes total and is what creates the creamy texture.

7. 7

   After about 18 minutes, begin tasting the rice with each addition of Chicken Broth. The risotto is done when the rice is al dente — tender throughout but with just a slight bite in the very center — and the mixture flows slowly like loose porridge when you tilt the pan. You may not need all the broth.

8. 8

   Remove the pan from the heat. Add the remaining 2 tablespoons of cold Butter and the freshly grated Parmesan Cheese. Stir vigorously for 1–2 minutes until the butter melts completely and the risotto becomes glossy and creamy.

9. 9

   Season generously with Salt and freshly ground Black Pepper to taste. If the risotto looks too thick, stir in a small splash of warm Chicken Broth to loosen it — risotto should flow gently, not sit in a stiff mound.

10. 10

    Serve immediately in warm, shallow bowls. Top with extra Parmesan Cheese and a sprinkle of fresh Parsley if desired.