Basic RisottoBeth O'Donnell
This simple risotto is creamy and has a bit of a crunchy bite. It is a nice side to offset a heavy or rich meat. You can also serve this with sauteed shrimp.
- 4 cups of reduced sodium chicken broth
- 2 tablespoons of butter
- 3/4 cup of finely chopped onion (about 1 small onion)
- 1 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon freshly ground black pepper
In a Medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
In a large heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. 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 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rise is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.
Source: Giada deLaurentis