A recipe for a simple, basic risotto that can be built on by adding almost anything from vegetables to seafood. Preparing risotto at home requires a particular cooking technique that is found primarily in northern Italy and used for all risotto dishes you may want to make. Although the flavoring additions are endless, you need to start with the same basics every time. The two main ingredients consist of the rice and broth. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most American grocery stores, but certainly can be found at an Italian specialty store.
The broth should be homemade; to ensure the most flavorful results, but if time or circumstances make having homemade broth impossible, use the best canned broth you can find. Chicken, vegetable, fish and meat broths are all used depending on the other ingredients used in the dish.
Deborah Mele 2011
- 6 Cups Chicken Broth, Heated
- 6 Tbsp. Unsalted Butter Plus 2 Tbsp Removed To Finish The Dish
- 1/2 Cup Finely Chopped Onion
- 2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- 1/2 Cup Grated Parmesan Cheese
- Heat the 4 tablespoons of butter in a heavy saucepan.
- Add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter.
- Add the white wine, and stir continually over medium heat until it is absorbed.
- Start to add 1/2 cup of hot broth, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Remove from the heat, add the remaining butter and the Parmesan cheese.
- Serve, offering additional cheese if desired.