Risotto is an extremely versatile recipe.  It is perfect either as either a main course or as a side dish, and there are limitless variations.  Risotto is also a favorite for restaurants, because it is a great way to use leftovers in an elegant way.  Take Chef Pascal Dionot’s risotto recipe below, and throw in your leftover roasted chicken from dinner last night, or sauté some seasonal vegetables for a nice entree.  The recipe below is also perfect as it is, as an accompaniment to your meal.



  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 2 cups Carnaroli or Arborio rice    *see note
  • 1 cup chopped Onion
  • 1 cup White wine
  •  4 cups Hot Chicken Stock
  •  S&P
  •  3 Tbsp Butter
  • ¼ cup Grated Parmesan or Romano

1. Heat the olive oil and butter in a heavy bottom pot .Add chopped onions to the oil and sauté for 2-3 minutes over medium heat.

2. Add Arborio rice. Stir the rice well with the onions and oil, because the purpose is to thoroughly “coat” the rice. This helps regulate absorption of the liquid.

3. Add white wine, reduce by stirring occasionally. When the wine is absorbed, reduce the heat and ladle in enough stock to cover the risotto.

4. When the added liquid level drops about 1/3, re-cover the risotto with more stock.

5. Continue this process for about 20 minutes.

6. The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed; add the Romano and 2 Tbsp butter.

7. At this point, stir the risotto profusely to blend in the cheese and butter and remove your finished risotto from the heat.

*Note: Most grocery stores carry Arborio rice, and some carry Carnaroli.  You can use either one; carnaroli is usually more expensive, as it is imported from Italy.  While they are both very similar, carnaroli is slightly larger and has a higher starch content, but either rice works great for risotto.

Risotto is one of the many great foods you will learn how to make in Chef Dionot’s Practical Series.  Click here to find out start dates, curriculum, cost and more!

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