Featured image of post Risotto


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.


  • 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


  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!
Built with Hugo
Theme Stack designed by Jimmy