Almost Hands-Free Risotto with Parmesan

Instructions

1. 1

   Prepare Broth

   Bring broth and water to boil in large saucepan over medium-high heat.

   boiling
2. 2

   Reduce heat

   Reduce heat to lowest setting and cover to keep warm.

   simmering
3. 3

   Sauté Onion

   Melt 2 tablespoons butter in Dutch oven over medium heat.

   sautéing
4. 4

   Cook aromatics

   5 mins

   Add onion and ¾ teaspoon salt and cook until onion is softened, 4 to 5 minutes.

   cooking
5. 5

   Add garlic

   1 mins

   Stir in garlic and cook until fragrant, about 30 seconds.

   stir-frying
6. 6

   Toast Rice

   3 mins

   Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about 3 minutes.

   toasting
7. 7

   Add wine

   3 mins

   Stir in wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.

   simmering
8. 8

   Add broth

   Stir in 5 cups hot broth mixture.

   stirring
9. 9

   Simmer

   19 mins

   Reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 18 to 19 minutes, stirring twice during cooking.

   simmering
10. 10

    Finish Risotto

    3 mins

    Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes.

    stirring
11. 11

    Rest

    5 mins

    Stir in Parmesan. Remove pot from heat, cover, and let sit for 5 minutes.

    resting
12. 12

    Serve

    Stir in remaining 2 tablespoons butter and lemon juice. Season with salt and pepper to taste. Before serving, stir in remaining broth mixture as needed to loosen consistency of risotto.

    stirring