My favorite variations of risotto are shared with you in this delightfully wondrous tale. Risotto, I have learned, is a base form simply waiting for the sort of chemistry and creativity that take a dish from good to fantastic.

Thus, I share the recipes for these risottos, all of which are more or less ingredients that are flavored and cooked in a certain way to achieve certain effects. Those effects are, in a nutshell, the achieving of taste and texture with a ‘base-level deliciousness’ or ‘half-a-step-up delightfulness’ that risotto, at its core, promises.

The 20 Best risotto recipes

1. Mushroom Risotto

Creamy Italian Mushroom Risotto consists of Arborio rice, fresh mushrooms like cremini or shiitake, and a wholesome chicken or vegetable stock. It’s finished with a generous amount of Parmesan cheese, olive oil, and unsalted butter.

Ingredients

Arborio rice
Fresh mushrooms (such as cremini or shiitake), sliced
Chicken or vegetable stock
Onion, finely chopped
Parmesan cheese, grated
Olive oil
Unsalted butter

Instructions

1. In a small pot, warm the chicken or vegetable stock over low heat.

2. In a large skillet, heat olive oil and a tablespoon of butter, then add the diced onion. Sauté until the onion is clear.

3. Add the mushrooms, cut into slices, and cook until they are softened.

4. Add the Arborio rice to the mixture, allowing it to toast slightly, before beginning to add the warm stock one ladle at a time. Stir frequently and ensure that each addition is absorbed before adding the next. Continue this process until the rice is creamy and al dente.

5. Take the heat off and stir in the grated Parmesan cheese and one last tablespoon of butter for extra creaminess. If needed, adjust the seasoning with salt and pepper. Serve up right away.

2. Seafood Risotto

Seafood Risotto is a rich Italian dish made with Arborio rice and cooked in fish or vegetable stock. In it are a medley of shrimp, scallops, and mussels, which are enriched with white wine, onion, and Parmesan cheese.

Like all risottos, this one is finished off with a good amount of butter for creaminess and richness.

Ingredients

Arborio rice
1 cup
Seafood mix (e.g., shrimp, scallops, mussels)
1 pound
Fish or vegetable stock
4 cups
White wine
1/2 cup
Onion, finely chopped
1 small
Parmesan cheese, grated
1/4 cup
Olive oil
2 tablespoons

Instructions

1. In a big pan, heat the olive oil over medium heat. Toss in the diced onion and cook it until it is see-through. It shouldn’t take any longer than a couple of minutes. If this part of your dish isn’t sinking into what you’re reading, I encourage you to hit pause and catch up.

2. Add the Arborio rice to the oil, stirring to combine, and heat for about 2 minutes. Pour in the white wine, and stir until absorbed.

3. Slowly incorporate the stock, one ladle at a time, stirring the mixture frequently. Let the rice absorb the stock completely before adding the next ladle.

4. When the rice is al dente and creamy, add the seafood mix, and cook until the seafood is just cooked through. Stir in the Parmesan cheese before serving.

3. Asparagus Risotto

Creamy Arborio rice meets fresh asparagus in a dish that can only be described as comfort food: Asparagus Risotto. Pureed until smooth, the prosciutto and onion filling becomes the base for a second risotto.

The rest of the ingredients remain the same, a creamier version of the first. Omegas 3- and 6-rich Persian Walnut Oil elevates the risotto.

Use extra to drizzle on top. And serve this one in bowls; it’s a looser risotto, which is how it should be.

Ingredients

Arborio rice (1 cup)
Fresh asparagus, trimmed and cut into 1-inch pieces (1 bunch)
Vegetable stock or chicken broth (4 cups)
Parmesan cheese, grated (1/2 cup)
Onion, finely chopped (1 small)
Olive oil (2 tablespoons)
Butter (2 tablespoons)

Instructions

1. In a medium saucepan, warm the broth over low heat; it should be warm but not boiling.

2. In a large saucepan, warm the olive oil and butter over medium heat. Combine the chopped onion and sauté until it becomes clear, about 5 minutes.

3. Add the Arborio rice and stir for 2 to 3 minutes until the rice is well-coated and somewhat toasted.

4. Start incorporating the warm broth, adding it one ladleful at a time, and stirring constantly. Let each addition be absorbed completely before adding the next. This should take about 18-20 minutes in total.

5. Approximately 5 minutes prior to the completion of the risotto, introduce the asparagus bits into the rice and keep on stirring.

6. When the rice has reached a state of creaminess and a firmness akin to al dente, take the pot off of the heat. Mix in the Parmesan cheese until it has melted into the rice and is fully incorporated. Serve right away.

4. Saffron Risotto (Risotto alla Milanese)

Saffron Risotto, or Risotto alla Milanese, is a classic Italian dish featuring Arborio rice cooked with saffron, chicken or vegetable broth, and dry white wine. Butter and Parmesan cheese finish it, giving a creamy texture.

Ingredients

Arborio rice (1 cup)
Saffron threads (a pinch)
Chicken or vegetable broth (4 cups)
Onion, finely chopped (1 small)
Dry white wine (1/2 cup)
Butter (3 tablespoons)
Grated Parmesan cheese (1/2 cup)

Instructions

1. Heat the broth in a saucepan over low heat and add the saffron threads. Let the threads infuse.

2. In another large pan, melt 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook until translucent.

3. In the pan, add Arborio rice and stir for a few minutes until the rice is well-coated and starts to toast slightly.

4. Add the white wine and simmer, stirring constantly, until the rice has absorbed the wine. Then add the broth, which should be infused with saffron by now, one ladle at a time, stirring frequently and allowing each ladleful to be absorbed before adding the next.

5. Once the rice is creamy and just al dente, pull it off the heat and stir in the last tablespoon of butter, the Parmesan, and salt to taste. Serve it up right away.

5. Truffle Risotto

Truffle Risotto is an Italian luxury that most anyone can afford to make these days. Its basic elements—rice, oil, cheese—can be had pretty cheaply, and substituting the far more accessible white truffle oil for actual truffles in this dish doesn’t skimp on flavor.

As for the black truffles used to garnish this dish, fresh truffles are available at some area farmers’ markets in the late fall and winter.

Ingredients

Arborio rice (1 cup)
Chicken or vegetable stock (4 cups)
White truffle oil (1 tablespoon)
Unsalted butter (2 tablespoons)
Grated Parmesan cheese (1/2 cup)
Fresh black truffle (optional, for garnish)
Shallot (1, finely chopped)

Instructions

1. In a large saucepan, warm the stock over low heat.

2. In another pan, over medium heat, melt the butter. Stir in the diced shallot and sauté until it becomes translucent.

3. Add the Arborio rice and cook for 1-2 minutes until the grains become a bit see-through.

4. Start adding the warm stock to the rice, one ladle at a time. Stir frequently until the liquid is absorbed and the rice is creamy and tender. This should take about 18-20 minutes.

5. Blend well to mix the parmesan cheese and white truffle oil.

6. Immediate serving is recommended, with garnishing of thin, desired slices of fresh black truffle.

6. Pumpkin Risotto

Pumpkin risotto is a dish that you could almost think of as being a form of pumpkin soup—if soup were thickened with rice and not pureed and if that rice were cooked to an al dente finish. It has the same comforting nature, the same warm autumnal color, the same rich, sweet pumpkin flavor—one that you could easily mistake for the more common flavor of butternut squash.

Ingredients

Arborio rice
Pumpkin puree
Onion, finely chopped
Vegetable or chicken broth
Parmesan cheese, grated
Olive oil
Salt and pepper

Instructions

1. In a large pan over medium heat, warm the olive oil and gently sauté the chopped onion until it is soft and translucent.

2. In the pan, add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

3. Add the broth gradually, one ladle at a time, and stir frequently. Let the liquid be absorbed before adding more.

4. When the rice is nearly done, mix in the pumpkin puree and keep cooking it until the risotto is creamy and the rice is al dente. Finish it by mixing in the Parmesan cheese and adjusting the salt and pepper to your taste.

7. Parmesan Risotto

Arborio rice cooked slowly with chicken or vegetable broth forms the base for this dish. The rice is layered with finely chopped onion and white wine, then finished with rich unsalted butter and the quintessential Italian cheese, freshly grated Parmesan.

Ingredients

Arborio rice (1 cup)
Chicken or vegetable broth (4 cups)
Unsalted butter (2 tablespoons)
Parmesan cheese, freshly grated (1 cup)
Onion, finely chopped (1 small)
White wine (1/2 cup)
Salt and freshly ground black pepper (to taste)

Instructions

1. In a saucepan, warm the chicken or vegetable broth over low heat.

2. In a big saucepan, combine butter and heat over medium. When the butter is melted, add the onion and cook until it is translucent.

3. In the pan, add Arborio rice and stir it for around 2 minutes until the rice lightly toasts.

4. Add the white wine and stir until it is mostly absorbed by the rice.

5. Start incorporating the warm broth, adding it one ladle at a time, and stir often. Wait until each ladleful is absorbed before adding the next. Keep on doing this until the rice is al dente and creamy, around 18-20 minutes later.

6. Take the pan off the heat and mix in the last tablespoon of butter and the grated Parmesan cheese. Add salt and freshly ground black pepper to taste. Serve without delay.

8. Lemon Risotto

Lemon Risotto is a creamy Italian dish made with Arborio rice, simmered in chicken or vegetable broth. It is enhanced with the clear taste of lemon in the forms of zest and juice, and a generous amount of Parmesan cheese.

Lemon Risotto is a delightful dish and a good way to play with the classic flavor combo of risotto + lemon.

Ingredients

Arborio rice (1 cup)
Chicken or vegetable broth (4 cups)
Lemon zest (1 tablespoon)
Lemon juice (2 tablespoons)
Parmesan cheese, grated (1/2 cup)
Olive oil (1 tablespoon)
Onion, finely chopped (1 small)

Instructions

1. In a separate pot, warm the chicken or vegetable broth over low heat.

2. A big pan on a medium burner takes in the olive oil, and it gets hot, and then you throw in the onions. Sauté the onions until they are translucent, about 3-4 minutes.

3. Include the Arborio rice in the skillet and mix for 1-2 minutes until it appears to be slightly transparent around the edges.

4. Little by little, add the warm broth to the rice. No more than one ladle at a time. Stir nonstop, between spoonfuls, in a rhythmic fashion that will lull you into a meditative state. If you stop for even a moment, the rice will sense it and refuse to transform into the creamy, al dente mass that is its destiny.

5. Incorporate the lemon zest, juice, and grated Parmesan cheese, and stir until everything is thoroughly mixed and creamy. Adjust the seasonings with salt and pepper, if necessary, and serve hot.

9. Pea Risotto

Pea Risotto is a delicious Italian dish made with Arborio rice, peas (fresh or frozen), broth (chicken or vegetable), and a base of onion, Parmesan cheese, and olive oil. It’s a creamy dish that’s comforting and good for any occasion.

Ingredients:
Arborio rice
Fresh or frozen peas
Chicken or vegetable broth
Onion
Parmesan cheese
Olive oil
Unsalted butter

Instructions

1. In a saucepan, heat the chicken or vegetable broth until it is simmering.

2. In a big frying pan, pour olive oil and a tablespoon of unsalted butter, which have been heated together to medium temperature, then add to the pan the chopped onion and cook it, stirring occasionally until it is all the way sautéed to a translucent state.

3. Place the Arborio rice in the skillet and toast it for a couple of minutes, making sure to stir it constantly.

4. Add the warm broth gradually, one ladle at a time, stirring constantly until each addition is absorbed. Continue until that rice is creamy and al dente.

5. During the last few minutes of cooking, stir in the peas. Once cooking is complete, remove from heat and add the following ingredients: grated Parmesan cheese, an additional tablespoon of butter.

10. Chicken Risotto

Risotto di Pollo is a creamy Italian dish that blends Arborio rice, finely chopped onion, minced garlic, and diced chicken breast into a rich chicken broth. It is then stirred and drizzled with olive oil, and enough grated Parmesan cheese is added to render it intoxicating.

Ingredients

1 cup Arborio rice
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup cooked chicken breast, diced
4 cups chicken broth
1/2 cup grated Parmesan cheese

Instructions

1. In a large pan over medium heat, warm the olive oil. Then add the onion and garlic and sauté them until they reach the level of translucence you desire with onions.

2. Incorporate the Arborio rice and cook for roughly 2 minutes, until the rice is thoroughly coated in oil.

3. Slowly incorporate the chicken broth, adding it one ladle at a time and stirring constantly until each addition is absorbed before adding the next. Continue this method until the rice is creamy and al dente. This should take about 20 minutes.

4. Combine the diced chicken and Parmesan cheese until heated through and the cheese is melted. Serve immediately.

11. Beetroot Risotto

Arborio rice and finely grated cooked beetroot are key components in this vivid dish. They are cooked together with a vegetable stock until the rice reaches the dish’s namesake creaminess.

The risotto is then finished with a generous grating of onion, copious amounts of butter, and a fair amount of olive oil. And cheese.

Lots of cheese. Obviously, this dish is not vegan.

It can, however, be made vegetarian.

Ingredients

Arborio rice
Cooked beetroot, finely grated
Vegetable stock
Parmesan cheese, grated
Onion, finely chopped
Butter
Olive oil

Instructions

1. In a big skillet, heat a bit of olive oil and butter. Add the very finely chopped onion and sauté until translucent.

2. Put the Arborio rice in the pan and stir to slightly toast.

3. Slowly add hot vegetable stock, one ladleful at a time, ensuring that the liquid is absorbed before adding the next. Stir continuously.

4. When the rice is almost done, stir in the finely grated beetroot. When combined, add the grated Parmesan cheese and mix well. Fine-tune the seasoning if necessary. Serve piping hot.

12. Lobster Risotto

Lobster Risotto is a dish of luxury that features Arborio rice, slowly cooked in a stock of lobster and white wine, richly imbued not only with Parmesan cheese but also with butter. It is a dish that is finished beautifully with tender pieces of lobster meat, chopped, and with onion that has been sautéed until tender.

Ingredients

1 cup Arborio rice
2 cups lobster stock
1 cup cooked lobster meat, chopped
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 small onion, finely chopped

Instructions

1. In a sauce pan, heat the lobster stock and maintain it at a warm temperature over low heat.

2. In another big pan, melt 1 tablespoon of butter over medium heat. Then, add the onion and sauté it until it’s nice and translucent.

3. Add Arborio rice and stir it for approx. 2 mins until lightly toasted. Pour in white wine and stir until absorbed.

4. Start incorporating the warm lobster stock into the rice, adding it one ladle at a time and stirring constantly. Let each addition be fully absorbed before adding the next ladle. Do this until the rice is cooked to your desired degree of doneness and the consistency is creamy.

5. Add the leftover butter, grated Parmigiano-Reggiano, and the already prepared lobster meat to the saucepan, and stir thoroughly to combine. Add salt and pepper to taste, and serve the mixture in the same business-like manner you would if you were portioning out a sauce. It should be nappe, that is, coat the back of a wooden spoon.

13. Zucchini Risotto

Zucchini Risotto features Arborio rice and zucchini, grated. It is a creamy, Italian dish.

It is cooked with vegetable broth and onion, sautéed. It is finished with cheese, Parmesan.

It is seasoned with salt and pepper.

Ingredients

1 cup Arborio rice
2 medium zucchini, grated
4 cups vegetable broth
1 small onion, finely chopped
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

1. Warm the vegetable broth in a saucepan over low heat.

2. In a big pan, warm the olive oil over medium heat and cook the chopped onion until it turns clear.

3. Add the pan and cook for a few minutes until softened. Grated zucchini crowded kitchen add to the.

4. Incorporate the Arborio rice, stirring it into the warm oil and vegetables, and then start adding the warm broth, one ladle at a time. Let the rice absorb the liquid before adding more. When it seems almost gone, add another ladleful, continuing the process for 18-20 minutes, until the rice is creamy and al dente.

5. Add the Parmesan cheese, and season to taste with salt and pepper and serve right away.

14. Porcini Mushroom Risotto

Risotto with Porcini Mushrooms is an Italian comfort dish that uses Arborio rice, soaked dried porcini mushrooms, and sautéed onions and garlic, and is finished with broth and grated Parmesan cheese. It’s a warm and creamy dish that is both savory and luxurious.

Ingredients

Dried porcini mushrooms
Arborio rice
Onion, finely chopped
Garlic, minced
Vegetable or chicken broth
Parmesan cheese, grated
Olive oil

Instructions

1. Let the dried porcini mushrooms steep in hot water for approximately 20 minutes. Then, drain and chop them; set aside the soaking liquid.

2. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. Add the Arborio rice to the pan and stir it in for a few minutes so that it becomes well-coated with oil. Then, return to stirring continuously.

4. Start incorporating the broth and the set-aside liquid from the soaking mushrooms one ladle at a time, stirring constantly until the liquid is soaked up completely. Then add another ladle full. Continue in this manner until the rice is cooked to creamy, slightly firm perfection.

5. Add the chopped porcini mushrooms and grated Parmesan cheese. Season with salt and pepper to taste before serving.

15. Spinach and Gorgonzola Risotto

Risotto is an Italian dish made with Arborio rice, and it can be flavored in a multitude of ways. This dish uses fresh spinach and Gorgonzola cheese, which make for a creamy, satisfying meal.

Ingredients:
Arborio rice
Fresh spinach
Gorgonzola cheese
Chicken or vegetable broth
White wine
Onion
Olive oil

Instructions

1. In a saucepan, warm the chicken or vegetable broth over low heat.

2. In a large pan, over medium heat, warm olive oil. Add a finely chopped onion; sauté until the onion is translucent.

3. Incorporate the Arborio rice, permitting it to become slightly toasted, then add the white wine and allow it to simmer until absorbed.

4. Warm broth is added little by little, one ladle at a time, to the dry and almost tender rice. Vigorous stirring is necessary; the brushing motion of the paddle against the side of the pot and the inward scoop of the paddle as it moves through the rice create the kind of movement that stirs up the starch granules and makes for a creamy risotto.

5. Stir in fresh spinach into the risotto and keep stirring until the spinach is wilted. Next, mix in the crumbled Gorgonzola cheese and stir until the cheese is melted and fully incorporated. Serve hot.

16. Tomato and Basil Risotto

Risotto with Tomato and Basil takes Arborio rice, succulent tomatoes, and fresh basil, and combines them with creamy Parmesan. Risotto, flavored with olive oil and onion, makes a comforting and satisfying meal, and one whose flavor is allowed to shine through.

Ingredients

Arborio rice
Chicken or vegetable broth
Tomatoes
Fresh basil leaves
Parmesan cheese
Olive oil
Onion

Instructions

1. In a large pan, heat olive oil and sauté the onion, which has been diced, until it becomes translucent.

2. In a stirring motion, incorporate Arborio rice and give it a constant motion of stirring for 1-2 minutes in a toasting manner.

3. Introduce diced tomatoes and warm broth in ample quantity, then proceed to amalgamate them, stirring up the concentration of flavor and grounding what will be mostly a vegetable dish in the umami of tomatoes. Absorb the liquid until it is mostly gone.

4. Persist in ladling in the broth, one ladle at a time, stirring with frequent and necessary vigor, until the rice is transformed into a creamy, tender delight that is verging on the al dente. At this point, the dish threatens to ascend to the level of the truly divine through the simple yet life-changing act of stirring in some torn fresh basil and a generous amount of freshly grated Parmigiano-Reggiano. Please do not substitute the latter for the stuff that comes pre-grated.

17. Smoked Salmon Risotto

Salmon that has been smoked combines wonderfully with creamy Arborio rice, making this dish a sensational way to enjoy smoked salmon. You could enjoy it as an appetizer, but it is hearty enough that it could very well be the main dish at a fancy dinner.

The recipe itself is very approachable and yields a risotto that is light yet filling. The ingredients are mostly pantry staples, making this not only an impressive dish but also one that can be pulled together with what you already have on hand.

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1/2 cup dry white wine
1 small onion, finely chopped
1/2 cup grated Parmesan cheese
200g smoked salmon, chopped
2 tablespoons olive oil

Instructions

1. In a big, medium-warm pan, pour the olive oil and let it warm up, then put in the onion and stir it around until it has softened up nicely and you can see through it.

2. Combine the Arborio rice, making sure each grain is covered in oil. Then you pour in the white wine and let it simmer until it’s mostly absorbed.

3. Little by little, mix in the vegetable broth, adding it one ladle at a time. Stir constantly and allow each ladle’s worth to be absorbed before adding the next; do this until the rice is creamy and al dente, which will take about 18-20 minutes.

4. Take the pan off the heat, and mix in the Parmesan cheese and the smoked salmon. Stir until the cheese has melted, and serve right away while everything is warm.

18. Cauliflower Risotto

Cauliflower Risotto offers a creamy, low-carb twist on classic risotto. Using riced cauliflower as a base, it combines flavorful ingredients like olive oil, onion, garlic, Parmesan cheese, and heavy cream to make a dish that’s downright delicious.

Ingredients

1 medium head of cauliflower, grated or processed into rice-sized pieces
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Salt and pepper to taste

Instructions

1. In a large frying pan, over a medium flame, pour in some olive oil. When the oil has warmed up, toss in the chopped onion and let it sauté until see-through, about 3-4 minutes. Stir in the minced garlic and continue cooking for another minute.

2. In the skillet, add the grated cauliflower, combining it well with the onion and garlic. Stir it well into the mixture. Let it cook for about 5-7 minutes, doing occasional stirring and checking in on it, until the cauliflower reaches that perfect level of tenderness—absolutely no mushiness allowed! We want it quite fluffy, which is better for both flavor and texture when it gets baked.

3. Reduce the heat and carefully blend in the heavy cream and grated Parmesan cheese, stirring until the cheese has melted and the mixture is creamy. Add salt and pepper to taste, and serve warm.

19. Apple and Brie Risotto

Risotto with Apple and Brie combines creamy Arborio rice, fragrant onions, and sweet diced apple. It’s enriched with melty Brie cheese for a delightful blend of flavors, not difficult to achieve with simple ingredients like olive oil and broth.

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
1 apple, peeled and diced
4 cups chicken or vegetable broth
1/2 cup Brie cheese, rind removed and cubed
Salt and pepper to taste

Instructions

1. In a saucepan, warm the chicken or vegetable broth and keep it at a low heat.

2. In a spacious skillet, warm the olive oil over medium heat. Sprinkle in the diced onion and sauté until it takes on a clear quality, about 3 minutes. Add the Arborio rice and cook that for another 2 minutes, making certain that every grain is well-greased with oil.

3. Start incorporating the broth, one ladle at a time, and stir it in well. Wait for most of the liquid to be absorbed before adding more. Do this until the rice is tender and creamy, about 18-20 minutes.

4. Approximately 5 minutes before the risotto finishes cooking, add the diced apple. When the rice is done, remove the pan from the heat and gently fold in the Brie until melted. Season with salt and pepper to taste and serve.

20. Caramelized Onion and Balsamic Risotto

Risotto with Caramelized Onion and Balsamic Vinegar pairs creamy Arborio rice with sweet onions that have been caramelized in olive oil and balsamic vinegar, for a dish that offers both simplicity and deep, satisfying flavor. Balsamic vinegar adds just enough acidity to cut through the sweetness of the onions and the richness of the Parmesan.

And although it may seem like a lot of balsamic to add (1 cup), risotto is an ample canvas.

Ingredients

1 cup Arborio rice
2 large onions, thinly sliced
3 tablespoons olive oil
4 cups vegetable broth, heated
1/4 cup balsamic vinegar
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Instructions

1. In a sizable skillet, over a medium flame, heat 2 tablespoons of olive oil. Sliced onions are added next, and they, too, are on the slow train taking about 20 to 25 minutes to reach a state of sweet, caramelized, golden brown on an equally low-maintenance path. In the last 2 minutes of their journey, balsamic vinegar is introduced, and together they almost sing a duet of flavors as they finish mingling in the skillet. Yet, through all of this, somehow, the onions manage not to get lost or trampled in the oiled pan.

2. In another pot, warm the remaining tablespoon of olive oil over medium heat. Add the Arborio rice and stir around for 2-3 minutes so that it toasts lightly and even begins to turn golden.

3. Slowly add the well-heated vegetable broth to the rice, one ladle at a time, mixing continuously. Let each addition of broth be completely absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and tender.

4. Add the caramelized onions and season with salt and pepper. Lastly, blend in the Parmesan cheese. Serve hot. And enjoy! Caramelized Onion and Balsamic Risotto.