Risotto
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4 c. store-bought or homemade low-sodium chicken broth
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5 tbsp.
unsalted butter, divided
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1 medium white onion, finely chopped (about 1 1/2 c.)
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2 1/2 tsp. kosher salt, divided
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1 1/2 c. arborio or carnaroli rice
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1 c. dry white wine
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3 oz. Parmesan, finely grated (about 1 1/2 c.)
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3/4 tsp. freshly ground black pepper
Recipe
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In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
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Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
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Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 3 cups warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
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Uncover and add 1/2 cup warm broth. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
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Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Serve immediately.