This Risotto Is So Worth It #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Heat the stock in a separate large saucepan until simmering, then lower the heat to keep it hot.
2. In a large pot over medium-low heat, melt 2 Tbsp butter with the oil. Soften the onion with 1/2 tsp salt over low heat, stirring often, until translucent but not browned, about 6-7 minutes. Add the garlic and stir for 30 seconds.
3. Add the rice, raise to medium heat and stir constantly for about 2 minutes until toasted and barely golden.
4. Pour in the white wine and stir until it is absorbed, about 2 minutes.
5. Add one ladle of hot stock and stir until absorbed. Keep adding stock one ladle at a time, letting each addition nearly absorb before the next, and stirring constantly so the rice does not dry out or stick. This takes about 20-25 minutes, until the rice is tender with the bite you want.
6. Off the heat, stir in 2 Tbsp butter and 1/2 cup grated parmesan. Season to taste with salt and pepper, then serve topped with more parmesan, black pepper and parsley.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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