Basic Risotto

InHarvest Products Used


Yield: About 12 cups

  • ¼ c. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 lbs. InHarvest Arborio  
  • 1½ c. dry white wine
  • 2½ qts. chicken broth (reserve hot)
  • 1 c. grated Parmesan cheese
  • 2 T. butter
  • Salt, to taste





  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).