Basic Risotto


Yield: About 12 cups





  1. Heat olive oil in large stock pot and add onion, sauté onion until translucent.
  2. Add InHarvest Arborio and continue to sauté while stirring for an additional 2 minutes.
  3. Add white wine and stir for one minute. Start adding 2 c. 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).