How to Make Risotto | Hilah Cooking

By Hilah Cooking · 45 min

Ingredients

Instructions

1. Heat the stock to a simmer in a large pot.
2. Melt the butter with the oil in a wide, deep skillet until warm, then add the onions, salt and pepper. Cook over medium-high heat for a few minutes until soft and translucent.
3. Add the rice and stir to coat every grain. Cook over medium heat for 3 to 4 minutes until the grains look more opaque.
4. Add 1 cup of the simmering stock and stir constantly until almost absorbed, about 5 minutes.
5. Repeat with 1 cup of stock at a time, letting each cup absorb before adding the next, until 6 cups have been added (20 to 30 minutes in total).
6. Taste for salt and texture, adding salt if needed. If the rice is still too chewy, add another ½ cup of stock. Optional sautéed vegetables can be added at this point.
7. Add the remaining stock in ½ cup portions as before, tasting often. The risotto is done when tender but not soft, and moist rather than dry.
8. Remove from the heat, stir in another tablespoon or two of butter and the Parmesan, and serve immediately.

Summarized from Hilah Cooking's video. Watch it for the details.

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