- 6–8 cups of water or stock (vegetable or chicken)
- 2 tablespoons extra-virgin olive oil
- 1 large sweet onion
- 2–4 cloves garlic
- 2 bay leaves
- 2 teaspoons dried or 2 tablespoons fresh herbs such as thyme or oregano
- 1 teaspoon kosher salt + more to taste
- 1/2 teaspoon cracked black pepper
- 1/2 cup white wine (4 fl. oz. or 125 mL) (optional)
- 2 cups (14 oz. or 400 g) arborio or carnaroli rice
- 4 tablespoons (2 oz. or 56.5 g) butter
- 1/2 cup (1.5 oz or 42.5 g) parmesan cheese, grated
- Bring water or stock to a boil then reduce to a simmer in a saucepan.
- Peel and dice onion and mince garlic.
- Heat a large deep-sided skillet or pot on medium and add olive oil when its hot.
- Saute onion until translucent (about 2 minutes) then add garlic, bay leaves and herbs. Continue cook until onions start to brown (about 2 minutes), add salt and pepper and stir in rice and let it start to toast in the pan (about 1 minute).
- Deglaze the pan with white wine and stir until alcohol has cooked off, about 1 minute.
- Ladle in 1 cup of the simmering water/stock and stir constantly until nearly of the liquid is absorbed by the rice. Then continue ladling liquid and stirring until rice is creamy and cooked through, about 15-20 minutes.
- When rice is cooked, remove from heat and stir in butter, heavy cream and parmesan. Taste for seasoning and add salt and pepper to taste if needed. Remove and discard bay leaves.
- Line a sheet pan with parchment paper and spread risotto onto it in one layer. Cool slightly at room temp then cover with wrap and refrigerate for at least 1 hour before proceeding to make arancini.
- Risotto will keep for up to 3 days, covered and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes