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About this recipe

Risotto is Italian-style rice. Instead of steaming and adding sauce or frying in oil like the Chinese do, we slow-cook our rice in flavourful liquids. This way, each grain is power-packed with taste (which puts us one up on the Chinese).


Heat a pot of real chicken broth or use bouillon cubes (6 cups worth).

In a Dutch oven, fry:

After a minute or two, add:

Wait one more minute, and then add:

As the rice absorbs the butter, add:

Stir while the rice absorbs the wine, and then add:

Continue to stir while broth is being absorbed. Then add another 1-2 ladles and keep stirring. Continue adding broth and stirring until the rice is cooked (or your arm falls off). It takes about 20 minutes. Then remove from heat and stir in ¼ cup to ½ cup Parmesan cheese. Sprinkle a little Parmesan over top before serving.