A Simple Weeknight Risotto Inspired by Our Menu

Risotto has a reputation for being fussy, but it really just asks for a bit of attention, nothing more. Here’s a simplified version inspired by what our kitchen serves, built for a weeknight rather than a special occasion.

What you’ll need: 1.5 cups arborio rice, 4 cups warm stock, 1/2 cup dry white wine, 1 diced small onion, 2 tablespoons butter, 1/2 cup grated parmesan, and olive oil.

Start by warming your stock in a separate pot and keeping it on low heat nearby; adding warm stock rather than cold makes a real difference in texture. In a wide pan, soften the onion in olive oil and a little butter over medium-low heat.

Add the rice and stir for a minute or two, until the edges look slightly translucent. Pour in the wine and let it cook off, stirring gently.

Now the patient part: add the warm stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This usually takes around eighteen to twenty minutes total.

Once the rice is creamy and just tender, take it off the heat and stir in the remaining butter and parmesan. Let it sit for a minute before serving; it should be loose and gently spreading on the plate, not stiff.

Simple additions like sautéed mushrooms or fresh peas work beautifully stirred in at the end, depending on what you have on hand.