-Ingredients :
2 tablespoons olive oil
3 tablespoons butter
½ large sweet onion, finely chopped
4 cloves garlic, chopped
1 ½ cups Arborio rice
½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
5 cups hot chicken broth
1 cup heavy cream
3 cups cooked broccoli florets
2 tablespoons chopped fresh chives
1 tablespoon grated Parmesan cheese
1 ½ tablespoons grated Asiago cheese
salt and pepper to taste
-Directions :
Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.
Today I’m going to show you how to make the perfect risotto like a pro start by sauteing onions then add our boreo rice and white wine slowly incorporate warm broth stirring constantly finish with butter parmesan and a touch of love the result creamy flavorful Perfection trust me you’ll never want
Store-bought risoto again let’s get cooking