The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
The perfect partner for almost any vegetable or protein, everyone should know how to make a classic risotto.
Originating in Northern Italy, this slow-cooked short grain creamy rice does require a little time to come together, but the process is simple, and you likely already have the ingredients on-hand in your fridge and pantry.
Finished with butter and freshly grated, Italian-imported Parmigiano Reggiano from Heinen’s Specialty Cheese Department, this dish is elevated comfort food at its finest and guaranteed to impress anyone who takes a seat at your dinner table!
- Cook time:
- Prep time:
- Total time:
- 6 Tbsp. Heinen’s unsalted butter
- 1 yellow, white or sweet onion, peeled and small diced
- 2 garlic cloves, finely minced
- 1 ½ cups Heinen’s Arborio rice
- 1 cup white wine (chardonnay or pinot grigio)
- 4-5 cups Heinen’s chicken stock, warmed
- ¾ cup Heinen’s grated 24-month aged Parmigiano Reggiano
- Salt and ground white pepper, to taste
- Add 2 Tbsp. of butter to a medium-sized saucepan over medium-low heat. Sauté the onions for 10-15 minutes, or until lightly browned.
- Stir in the garlic and cook for 45 seconds to 1 minute.
- Add the rice and stir for 2-3 minutes to toast.
- Deglaze the pan with the white wine and stir until it is absorbed.
- Add ½ cup of chicken stock and stir until it is absorbed. Then add another ½ cup. You do not need to constantly stir; however, it is recommended to stir every 30 seconds once liquid is added to the rice.
- Repeat this process until the rice is cooked and creamy, about 20-30 minutes. The rice should be al dente, which is firm, but not crunchy or chalky.
- Remove from the cooktop and let the risotto sit for 2-3 minutes.
- Finish by stirring in the remaining 4 Tbsp. of butter, Parmigiano Reggiano, salt and pepper.