Classic Risotto

Serves 4 as a side dish or 1st course; 2 as an entrée


  • 3 tbsp olive oil
  • 2 tbsp chopped onion
  • 1 cup arborio rice
  • 1 tsp minced garlic
  • 1 bay leaf
  • 4 oz (½ cup) dry white wine
  • 3 cups warm or hot stock or broth (chicken, vegetable or mushroom)
  • 2 tbsp (knob) butter
  • ½ cup shredded Parmesan cheese
  • salt to taste
  • pepper to taste
  • chopped fresh chives

Special Equipment

  • heavy-bottomed sauce pot
  • wooden spoon


  1. Heat a heavy-bottomed sauce pot over medium heat, add the oil and onions and sauté onions until soft, 1-2 minutes
  2. Add the arborio rice, stir with a wooden spoon to coat the rice with oil, and lightly toast the rice for about 2 minutes. Add garlic and stir for a few seconds just to incorporate the garlic into the mixture
  3. With the pan off the heat, add the white wine. Place pan back over the heat and allow rice to absorb the wine
  4. Add in the bay leaf and about one-third of the stock
  5. Continue to add in the stock, about ¼ cup at a time, until the rice has absorbed the liquid. Repeat until rice is fully cooked and soft, stirring frequently.  This process will take about 15-18 minutes
  6. Remove pot from the heat, give it a stir and remove the bay leaf
  7. Add butter and cheese and stir to blend ingredients. Taste and season with salt and pepper if needed
  8. Pour into a serving bowl and garnish with chopped fresh chives