This recipe is for a simple, basic risotto that can be built on by adding almost anything from vegetables to seafood, or can be served simply with some chopped fresh herbs stirred in at the last moment. The technique to making a truly wonderful risotto is not at all difficult though it is a bit time consuming. A great risotto should be a little loose initially, and it will firm up a bit as it cools.
Deborah Mele 2011
- 6 Cups Chicken Broth, Heated
- 6 Tbsp. Unsalted Butter (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.