Total: 35 min
Active 35 min
Yields: 4 servings
5 1/2 cups vegetable broth
1 large vanilla bean or 1 teaspoon vanilla bean paste
1 tablespoons olive oil
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt (to taste at the end)
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth or if you are using vanilla bean paste, add 1 teaspoon to the broth. When the broth comes to a simmer reduce the heat to low.
Meanwhile, in a large, heavy saucepan, add 1 tablespoon of olive oil over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the oil. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20-25 minutes total.
Discard the vanilla bean if added. Turn off the heat.
Transfer the risotto to a serving bowl. Add a pinch of salt if needed. Serve
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