Risotto is an Italian rice dish that is served mainly in the Northern parts of Italy. It is usually made with Arborio Rice. It is distinguished from other rice dishes by the method in which it is cooked. Don’t worry, it’s not hard!
Recipe Adapted from:
Italian: The Definitive Professional Guide
5 Â½ cups of stock â€“ home-made or store bought
5 Tbs butter
1 small onion finely chopped
1 Â½ cups Arborio rice (or any other medium grained rice)
Â½ cup white wine
3-4 cups freshly grated Parmesan or Romano cheese (or whatever you have)
Heat the stock in a medium saucepan, and keep it simmering until needed.
In a large heavy frying pan or casserole, melt two-thirds of the butter. Stir in the onion and cook gently until it is soft and golden. Add the rice mixing it well to coat with the butter. After 1-2 minutes pour in the wine.
Raise the heat slightly and cook until the wine evaporates. Add one small ladle full of the warm stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring rice with a wooden spoon to prevent rice from sticking to the pan. Add more stock until it is absorbed. Keep stirring in the stock a little bit at a time, in this fashion until the rice is al dente. The total cooking time is between 20-35 minutes. If you run out of stock use hot water, but donâ€™t worry if the rice is finished and you still have stock. Save it for making soup later on.
Salt and pepper the rice.
Remove Risotto pan from the heat. Stir in the remaining butter and cheese. Taste again for seasoning. Allow Risotto to rest for 3-4 minutes before serving.