Basic Risotto

Name: Basic Risotto
Ingredients: 43-1/2 ounces, weight Less Sodium, Fat Free Chicken Broth; 1/2 teaspoons Saffron Strands; 2 Tablespoons Butter; 2 Tablespoons Olive Oil; 1/4 cups Onion, Minced; 1-1/2 cup Arborio Rice; 1/2 cups White Wine; 1/4 cups Pecorino Romano Cheese, Grated Or Shredded; 1/4 cups Parmesan Cheese (grated Or Shredded)

9 ingredients

5 steps

Ingredients

43-1/2 ounces, weight Less Sodium, Fat Free Chicken Broth
1/2 teaspoons Saffron Strands
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/4 cups Onion, Minced
1-1/2 cup Arborio Rice
1/2 cups White Wine
1/4 cups Pecorino Romano Cheese, Grated Or Shredded
1/4 cups Parmesan Cheese (grated Or Shredded)

Directions

1

Warm chicken broth in a pot and sprinkle in the saffron strands.
2

Heat butter and olive oil in a wide pan over medium heat until butter is melted. Add onion and cook over medium heat until it becomes translucent, about 2 minutes. Add rice and stir until it is well coated.
3

Add one ladleful (approximately 1/4 cup) of warm broth and stir. When broth is absorbed, add wine and stir.
4

Once wine is absorbed, add broth one ladleful at a time, adding more broth as it is absorbed, stirring constantly. Continue process until rice is just tender and has a creamy consistency, about 20-25 minutes from this point.
5

Once rice is creamy and you have used all or most of broth (you might not need it all), stir in both cheeses and remove from heat. Garnish and serve.