- 6 cups reduced-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 1/2 cups Italian risotto rice, such as arborio, carnaroli or vialone nano
- 1 teaspoon minced garlic
- 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup heavy cream
- 1 cup finely grated Parmesan cheese, plus more for garnish (optional)
- Freshly ground black pepper, for garnish (optional)
Add the chicken broth to a small saucepan and bring to a simmer.
In a 4- to 5-quart heavy nonstick saucepan over medium-high heat, melt the butter with the olive oil. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 3 to 4 minutes. Do not allow the onion to brown.
Add the rice and garlic and cook, stirring constantly, until the grains turn white and opaque and smell nutty and the garlic is fragrant, about 2 minutes. Add the vinegar, salt and pepper, and stir to combine.
Using a ladle, begin adding the hot broth mixture to the saucepan, one ladle at a time, stirring frequently and not adding more liquid until the prior addition is completely absorbed by the rice. The rice should take about 18 to 20 minutes to cook, and you might not need quite all of the liquid. (Or, if you have used all of the broth and the rice is still not cooked through, add a bit of hot water.) The rice should be very smooth and creamy, and the grains should be separate and tender without being mushy.
When the rice has reached the proper consistency, remove the saucepan from the heat and add the heavy cream and the Parmesan cheese. Stir to combine well and serve immediately, garnished with additional Parmesan cheese and a pinch of freshly grated black pepper, if desired.
Yield: 6 side servings