Easy 15-20 minuets

Plain Base Risotto

Products used for this recipe


1 box of Rachel Ray Stock in a box all natural Chicken Broth

approx 2 cups of water

1/2 cup of white wine

3 tablespoon of Regina Molisana olive oil

1 small onion chopped

1 cup of Scotti Arborio Rice

1/2 of Parmigiano Cheese

salt and pepper to taste


In a separate pot heat and Chicken stock and water together

In a large pot heat olive oil add onions and sauté to soften approx. 3 mins.  

Add in rice and heat for approx. 2 mins and then add wine and cook till evaporated.

Add Chicken stock mixture about 1/2 a cup at a time and stir for about a min. each time. Keep adding stock each time the rice starts to suck up the stock and become dry at the edges.

 It is important to keep stirring each time so it does not get stuck.  Total cooking time approx. 17 mins or until desired constancy.  

When rice is cooked stir in cheese salt and pepper and serve immediately

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