I love Risotto, it’s so versatile and can be made using in season ingredients throughout the year. If you have ever tried making Risotto its not all that hard but a bit time consuming. I love to make it on the weekend with a nice glass of wine in hand. You actually need wine for the recipe so it’s a perfect pair!
This recipe is for a basic risotto which is the foundation for many more amazing versions – the possibilities for additions are almost endless so use your imagination and can be used to make any sort of seasonal risotto recipes.
· 1 medium onion, finely diced
· 1 Tablespoon extra virgin olive oil
· 1/2 cup dry white wine
· About 3-1/2* cups stock (chicken, beef, seafood or vegetable), heated in a sauce pot (I prefer vegetable or chicken)
· 1/2 – 1 cup grated fresh parmesan cheese (depending on how much you love cheese)
· 3 Tablespoons unsalted butter
· Salt, to taste
* In a large deep saute pan heat olive oil on medium heat. Add onion and cook until translucent, about 5 minutes or so.
* Add rice and cook for another 2 minutes, stirring periodically. Pour in wine and stir rice. Reduce heat and let simmer gently until the wine is completely absorbed, about 3 minutes.
* Once the wine has completely absorbed, add 1/2 cup of the stock. Let the rice simmer gently, stirring occasionally. Once the stock has almost fully absorbed (about 4 minutes), add another 1/2 cup of the stock.
* Repeat the process of adding the stock a half cup at a time once it has almost absorbed. Continue until the rice is creamy and cooked through but still has a very slight ‘bite’ in the middle of the grains (al dente). Stir the rice on occasion and keep an eye on it.
* Once the rice is cooked to the desired tenderness, remove the pan from the heat and add the butter and parmesan cheese. Stir into the risotto until completely melted. Any other foods such as cooked meats and vegetables can be added at this time. Season with salt to taste and serve.
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What is your favorite Risotto recipe?