Basic Risotto


Yield: About 12 Cups





  1. Heat olive oil in large stock pot and add onion, sauté onion until translucent.
  2. Add Arborio and continue to sauté while stirring for an additional 2 minutes.
  3. Add white wine while and stir for one minute. Start adding 2 cups of stock at a time, while stirring continuously until stock is gone or until desired texture.
  4. Stir in Parmesan and butter; add salt to taste (optional).