How to correctly start any risotto dish 👨‍🍳

Ingredients

• 1 medium Onion (peeled and coarsely chopped)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small cubes, softened)
• 1 cup Arborio Rice (short‑grain Italian rice, rinsed quickly)

Instructions

1. Prepare the Onion

   Peel the medium onion and chop it coarsely; a medium chop is sufficient for even cooking.

   Time: PT2M

2. Heat Fat Blend

   Place the skillet over medium heat and add the olive oil followed immediately by the butter. Stir until the butter melts completely.

   Time: PT1M

3. Sauté the Onion

   Add the chopped onion to the pan. Cook slowly, stirring occasionally, for 7–8 minutes until the onion becomes translucent but does not take on any colour.

   Time: PT8M

4. Toast the Rice

   Stir in the Arborio rice, coating each grain with the fat mixture. Toast for about 2 minutes, stirring constantly, until the rice sounds slightly nutty.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g