Basic Risotto

A 5* risotto. Add blanched vegetables such as asparagus, corn, broccoli, etc. at the end of cooking.

ingredients

64 oz. chicken stock
6 tbsp. unsalted butter
1/2 c. finely chopped yellow onions
1/2 t. thyme
2 c. risotto-type rice
1 c. dry white wine
3/4 c. grated parmesan cheese
2/3 c. heavy cream
2 tbsp. basil or parsley, or combo.
1 tsp. salt
1 tsp. freshly ground pepper

directions

1
Bring stock in a simmer in a saucepan, and keep at a bare simmer over low heat.
2
Melt butter in a large saucepan over medium-high heat. Add chopped onions and thyme and sauté until onions are soft, about 3 minutes. Add rice and cook, stirring constantly, until opaque, 2 minutes. Add the white wine and cook until the liquid is nearly all gone, about 2 minutes. Add 1/2 c. hot stock and cook, stirring constantly, until nearly all the liquid is absorbed. Cook, adding more stock, 1/2 c. at a time, as previous addition is nearly all absorbed, and cook until the rice is just tender and risotto is creamy, about 20 minutes. Add cheese, heavy cream, herbs, salt, and pepper, stir well.

Shrimp Risotto

Melt 2 tbsp. butter in skillet over medium heat. Add garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begins to turn pink, about 2 minutes. Add 1/2 c. wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain, reserving liquid. Add liquid and shrimp when basic risotto is nearly done.

Source: Sally