Uncle John’s Risotto

One of my fondest (and most magical!) culinary memories is watching my amazing Uncle John cook up risotto in his incredible kitchen in Ireland. And while he was pretty pro, and used his own broth from cooking a chicken prior, I stick to the recipe on the side of the Rice Select arborio jar! And truly, it’s divine.

Don’t be intimidated by risotto – it’s actually simple! I have made this particular recipe countless times, and am happy to report that a nephew enjoys it so much it has now been on a solid Thanksgiving rotation for many years. I often make it weeknights too, it pairs perfectly with a roast chicken. And not a spoon stir goes by that I am not reminded of those wonderful, warm memories. Enjoy!
xo CH

1 cup uncooked rice
2 TBS olive oil
2 TBS butter
1/2 cup chopped onion
3 cups chicken or vegetable broth, salt and pepper (optional)

  1. Saute onion in oil and butter for 3 minutes
  2. Add rice, stirring for 2 minutes
  3. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed
  4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid has absorbed before adding the next step.
    Yields approximately 3 cups of cooked rice



This recipe has no ingredients


This recipe has no instructions

Leave a Reply

Your email address will not be published. Required fields are marked *