Tasty Tips with Tamara Cade: Risotto

Have you ever tried risotto? If not, here’s your chance!

INGREDIENTS

4 c. low-sodium chicken broth 

3 c. water

4 tbsp. butter, divided

1 small yellow onion, finely chopped 

2 cloves garlic, minced 

1 1/2 c. arborio rice 

Kosher salt 

1/4 c. dry white wine 

1 tbsp. fresh lemon juice 

1 c. freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper 

2 tbsp. chopped chives 

2 tbsp. finely chopped basil

DIRECTIONS

In a medium pot, combine water and broth and bring to simmer. 

Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.

Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.