Perfect risotto needs about 25-30 minutes stove top time so make this when you have a bit of time and adding in only 1 cup of broth at a time
Servings 4-6
INGREDIENTS:
6-1/2 cups reduced-sodium chicken broth, or as needed
1 cup lightly packed fresh basil leaves
2 medium garlic cloves
2 tablespoons olive oil, divided
1 cup freshly grated parmesan cheese
3 tablespoons butter
1/3 cup yellow onion, finely chopped
1-1/2 cups short grain white rice
3/4 cup dry white wine
salt and fresh ground black pepper, to taste
INSTRUCTIONS:———————————————
In a saucepan over high heat bring 6-1/2 cups broth to a simmer; cover and reduce heat to maintain a very low simmer (the broth must be boiling hot when added to the rice and you may or may not use all the broth).
Meanwhile in a food processor process the fresh basil with garlic, and 1 tablespoon olive oil until coarsely chopped; add in Parmesan cheese and process until well combined.
Add remaining 1 tablespoon oil and the 3 tablespoons butter to a 5 or 6-quart saucepan over medium-high heat; when hot (mixture will be foamy) add in chopped onion and saute until soft (about 3 minutes) add rice and stir often until beginning to turn opaque (about 1 to 2 minutes).
Add wine and stir about 3 minutes.
Using a ladle add in broth 1 cup at a time stirring after each addition until almost absorbed (total cooking time will be about 25 to 30 minutes).
Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer.
If risotto is thicker than desired, stir in a little more broth.
Serve immediately.
