craveytrain

This is pretty much straight out of the Everyday Italian Cookbook. I usually alter the recipes to suit me some way, but honestly, for a basic risotto with simple flavors, it’s perfect. So I didn’t touch it. I only post it out due to demand.

• Prep: 5 mins
• Cook: 25 mins
• Serves: 4

Ingredients

• 1 qt stock (low sodium chicken or vegetable)
• 3 tbsp butter
• 1 white onion
• 1.5 cups medium grain white rice
• .5 cup dry white wine
• .5 cup grated Parmesan cheese
• .5 tsp salt
• .5 tsp black pepper

Prep

In a medium saucepan, bring the broth to a simmer. Cover and reduce the heat to low.

Chop the onion finely.

Cook

In a large, heavy saucepan (I use an enameled cast iron dutch oven) melt 2 tbsp of the butter over medium heat. Add the chopped onion and saute until tender but not brown, about 3 mins. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add .5 cup of simmering stock and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the stock .5 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 mins. Remove from heat. Stir in the Parmesan cheese, the remaining tbsp of butter and the salt and pepper.

Serve ‘em up and eat ‘em.

This entry was posted on Friday, June 23rd, 2006 at 2:18 pm and is filed under sharing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.