How to Make Martha Stewart's Risotto | Martha's Cooking School | Martha Stewart

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Make the broth by combining 3.5 cups of water and 3.5 cups of homemade chicken stock in a pot.

Add 1/2 onion, 1 stalk of celery, parsley, 1 carrot, and 1 smashed garlic clove to the pot.

Bring the broth to a simmer for 30 minutes to flavor it.

In a separate pan, heat 3 tablespoons of olive oil over medium heat.

Add the other half of the onion and stir until translucent.

Add 1 cup of arborio rice and stir until the grains become translucent.

Add 1/3 cup of dry white wine and stir until absorbed.

Start adding the hot broth one ladle at a time, stirring constantly until the rice absorbs the liquid.

Continue adding broth until the rice is creamy and al dente, approximately 18 minutes.

Chop flat leaf parsley and set aside for garnish.

Once the rice is cooked, turn the heat to low and add 2 tablespoons of butter, stirring to combine.

Season with salt and black pepper to taste, being cautious of the salt due to the parmesan.

Add up to 1/2 cup of freshly grated parmesan cheese and stir until melted and creamy.

Serve the risotto in a wide shallow bowl, garnished with parsley and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

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