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  • 6 cups chicken broth, heated
  • 6 tbsp unsalted butter (2 tbsp removed to finish the dish)
  • 1/2 cup onion, chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese


  • Heat 4 tablespoons of butter in a heavy saucepan over medium heat.
  • Add the onion and cook until they are translucent.
  • Add the rice and stir until it is well coated with the butter.
  • Add the white wine and stir continually over medium heat until it is absorbed.
  • Start to add 1/2 cup of hot broth, stirring constantly as it is absorbed.
  • Continue in this manner, adding ladles of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
  • Remove the rice from the heat; add the remaining butter and Parmesan cheese.


Categories: Rice  Side Dish  Stove 
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