Risotto with Classic Italian Flavours

Yield:4 – 6 Servings


  • 2 Tbsp of extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 cups of Arborio rice
  • 1 cup of Italian white wine
  • 8 cups of real chicken broth, simmering hot
  • 1 cup of good quality Parmigiano-Reggiano cheese, shredded
  • 1 Tbsp or so of butter
  • a few sprigs of fresh thyme or any fresh herb, minced


  1. Lightly simmer the chicken broth in one pot as you make the risotto in another pot.
  2. Splash the oil into a medium saucepan over medium-high heat, then toss in the onions and garlic and sauté quickly until golden and fragrant, a few minutes. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly with the oil, until the rice grains give off a toasty aroma and transform from pure white to almost entirely opaque.
  3. Splash in the white wine and stir frequently as the rice quickly absorbs the liquid. Reduce your heat to low. Start adding the hot chicken stock in several additions, stirring frequently after each one and allowing the rice to absorb the broth. Continue to cook and stir the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy. The Arborio rice will gradually release its starch and thicken the extra liquid into creaminess. Creamy is important if you’re going for authenticity! This will take about 20 minutes from when you start adding the liquid.
  4. To finish stir in the Parmesan, butter and minced fresh thyme. Spoon into dishes piping hot and share.