Preparation time: 10 minutes
Cooking time: 40 minutes
2 to 2 1/2 15-oz. cans chicken broth
4 tbsp. butter
2 tbsp. vegetable oil
2 tbsp. minced onion
1 1/2 c. white rice, uncooked*
2/3 c. grated Parmesan cheese
- Heat broth until simmering.
- In a heavy saucepan, heat 2 tbsp. Butter with the oil. Saute butter and oil until golden.
- Add rice and stir until well coated. Saute rice briefly, then add 1/2 c. of the simmering broth. Cook over medium heat, stirring constantly, until rice absorbs liquid. Then add another 1/2 c. broth. Continue cooking and stirring, adding another 1/2 c. broth each time rice dries out. (This will take about 30 minutes. When finished, rice will be creamy and tender, yet firm.)
- When rice is almost done, add grated cheese and remaining butter. If needed, season with a little salt. Serve immediately. Pass more grated Parmesan cheese at the table.
Arborio rice, a polished short-grain Italian rice, is the best kind to use for risotto because of its creamy texture when cooked. Most Italian groceries and some supermarkets carry Arborio rice. But if you can’t find it, you can substitute another white, short-grain variety.