Recipe: Risotto

I love risotto. It’s thick, creamy, and luxurious. It goes well with any number of foods. Due to the labor intensive nature of it, I make it only very occasionally and like to pair it with something special.


  • 2 cups Arborio rice
  • 1 cup dry white wine (I use Pinot Grigio)
  • 1 medium onion
  • 3 cloves garlic
  • 2 tbs butter
  • 2-3 tbs olive oil
  • 4-6 cups stock (I prefer chicken)
  • 1/2 cup grated parmesan cheese


  • 5qt+ stock pot
  • Spatula for stirring
  • Ladle and bowl for stock
  • Board and knife


  1. Dice onions and put aside. Dice garlic.
  2. Melt butter in the pot. Add the onions and when they are soft, add the garlic.
  3. Stir until fragrant, about 1-2 minutes.
  4. Add rice and olive oil and make sure each grain is coated.
  5. Add the wine and stir until absorbed.
  6. Add stock, just enough to cover the rice by 1/4 inch, and stir until absorbed.
  7. Repeat this process until the rice is tender and a pleasing texture. You may use more or less stock depending on this.
  8. Stir in the parmesan cheese, let cool a little and serve.