Very Basic Risotto
by Adapted from Judith Barrett 8/11/2009
A wonderful northern Italian staple that uses simple pantry ingredients - mix in proteins, vegetables, cheeses, even sweet fruits for a dessert risotto!
Total Time:
30 min
Servings:
4 to 6
Ingredients
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2
Tbsp
unsalted Central Market Organics butter
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1
Tbsp
Central Market Organics Extra Virgin Olive Oil
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1/2
Cup
finely chopped onion
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2
Cups
Arborio rice
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1/2
Cup
dry white wine
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6
Cups
chicken broth
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1/2
Cup
freshly grated Italian parmesan cheese
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salt
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fresh ground black pepper
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Cooking Instructions
A wooden spoon is essential as it will not break or harm the rice.
Combine 1 Tbsp. butter and the oil in a heavy 4-quart pot (see Tip, below) over medium-high heat.
Add the onion and cook, sitting, until it begins to soften, about 2 to 3 minutes. Be careful not to brown the onions.
Stir in the rice, coating it in the fat and onions, about 1 minute.
Add the wine and cook, stirring, until almost all is absorbed by the rice.
Slowly add the broth (keep it heated by setting on a low flame during cook time.) Add it in 1/2 cup at a time, stirring well, waiting until each 1/2 cup is almost completely absorbed. Reserve 1/4 cup of broth for the end.
In about 20 minutes, the rice should be firm. Turn off the heat. Add the last 1/4 cup of broth and remaining 1 Tbsp of butter, the cheese, salt and pepper to taste. Stir to combine.
Serve immediately.
Additional Tips
A good pot is key. At least a 4-quart size, constucted of heavy, flameproof material that heats evenly (so the rice won't stick in places.) Think cast-iron oven casseroles, like those by Le Creuset.