... Risotto Plain and Simple

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Serves 4


1 cup Arborio rice
5 cups Chicken stock—low sodium or homemade
2 cloves garlic, minced
1 medium onion finely chopped
6 T butter
1 T Extra Virgin Olive oil
½ cup Pedroncelli Chardonnay
1 cup grated Parmegiano Regiano cheese


Bring chicken stock to a simmer in a separate saucepan. In a heavy wide-bottom pan on medium heat add butter and 1 tablespoon olive oil. Once melted, add onion, sauté until soft, add rice and garlic, sauté until rice is slightly golden. Add Chardonnay and stir until absorbed. Add ½ cup of stock stirring constantly until absorbed (the heat should be adjusted to medium low once stock has been added). Continue adding stock as above until rice is tender and creamy (approximately 25 minutes—you may or may not use all of the stock but most of it will be absorbed). Once risotto is done, remove from heat and add Parmegiano cheese. Serve immediately. Pair with Pedroncelli Chardonnay or Sauvignon Blanc.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927