# @foodandfellowship_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DUjhlymAPRS
- **Gondola URL:** https://gondola.cc/posts/63252960-foodandfellowship-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9202815368.jpg
- **Posted:** 2026-02-09T23:10:37.000+00:00
- **Account Owner:** Stacia | Food & Fellowship (@foodandfellowship_) — https://gondola.cc/foodandfellowship_

## Caption

How to make risotto!

Ingredients
- Olive oil (a generous amount to coat the pan)
- 1/2 medium sized onion, diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 ¼ cup Arborio rice 
- ~⅓ cup dry white wine (enough to deglaze the pan) 
- ~4 cups of hot chicken stock (enough to cover the rice until it absorbs and the grains are tender; you might not need all the stock) 
- A pinch of saffron 
- ~3 tbsp of butter cut into cubes 
- ¾ cup of grated parmesan cheese��
Instructions 
- Heat the pan: Place a pan over medium-low heat and add olive oil.
- Sweat the onion: Add the diced onion and season with a pinch of salt and freshly ground black pepper. Cook slowly, stirring often, until soft and translucent.
- Toast the rice: Stir in the Arborio rice, making sure the oil coats the rice. Cook for about 2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step helps release the starch that gives risotto its creamy texture.
- Deglaze: Pour in the white wine to deglaze the pan. Stir and cook until the alcohol has fully evaporated.
- Begin adding stock: Add enough hot chicken stock to just cover the rice. Let it simmer, stirring often, until the liquid is absorbed and the mixture thickens. Repeat this process, adding stock gradually, until the rice is tender with a slight bite at the center and the risotto is thick and creamy.
- Add butter, Parmesan, and saffron: Once the rice is tender and creamy, stir in the butter, Parmesan cheese, and saffron until smooth and until fully combined
- Remove from heat: Let the risotto rest for a bit so the grains absorb the last of the liquid.
- Plate & serve!

#chef #culinaryschool #risotto #recipe #homecooking

## Stats

- **Views:** 5,498
- **Likes:** 575
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- **Comments:** 17

## Tags

culinaryschool, chef, risotto, homecooking, recipe

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