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Basic Risotto

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Makes: 4 servings adjust
Other than constant stirring, risotto is simple. This recipe is the basics, which can be augmented with any number of other additives.



  • 12 cup Yellow Onion, diced
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil

Step 1

Melt butter with olive oil. Saute diced onion until soft, about 3 minutes.


  • 1 cup Arborio Risotto Rice

Step 2

Add dry rice to onions. Saute about 2 minutes. Rice toasts just a bit, but don't let it brown.


  • 3 cups Chicken Broth

Step 3

Add chicken broth about 2/3 cups at a time, cooking down as broth is absorbed and/or reduced until mixture becomes a bit sticky. Add another installment of chicken broth and repeat the process of cooking until liquid is mostly absorbed.


  • 1 12 teaspoons Dried Parsley Flakes

Step 4

With last installment of chicken broth, add parsley flakes.


  • 34 cup Parmesan Cheese, grated

Step 5

As mixture begins to get dry after all chicken broth has been added, mix in Parmesan cheese until it is melted into the rice. Serve immediately.
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