Risotto is a Northern Italian dish that is made using arborio rice. Traditionally, the rice is cooked in wine and stock until it reaches a creamy consistency. There are different versions that use onion, Parmigiano-Reggiano, saffron, and of course butter.

In my recipe I like to add in garlic, sage, and nutmeg. Risotto, to me, is pure comfort food.

Ingredients

• 4 tablespoons of butter
• 1 tablespoon of fresh sage, chopped
• 2 cloves of garlic, chopped
• 1 cup of arborio rice
• 1/2 cup of white wine
• 3 cups total of chicken or vegetable broth
• 1/3 cup of freshly grated Parmigiano-Reggiano
• 1/4 teaspoon of pepper
• 1/2 teaspoon of salt
• Pinch of nutmeg

Instructions

1. Heat 2 tablespoons of butter in a medium saucepan.
2. Once the butter is melted add in the chopped garlic and chopped sage leaves.
3. Cook until fragrant.
4. Add in the rice and toast for about 1 minute or so.
5. Slowly pour in the wine and 1/2 cup of broth then bring to a boil.
6. Stir until the liquid has absorbed.
7. Add in 1 cup of broth and repeat step number 6, stirring until the liquid has absorbed.
8. Continue this process with 1 more cup of broth.
9. Once the liquid has been absorbed add in the remaining 2 tablespoons of butter, cheese, salt, pepper, a pinch of nutmeg and the last 1/2 cup of broth.
10. Stir until the mixture is creamy.
11. Serve into bowls and top with an extra sprinkle of Parmigiano-Reggiano.
12. Buon appetito!