Basic Risotto
Category: Poultry
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Serves/Makes: 4
Ready in: 30-60 minutes
- 5 cups stock (chicken, vegetable, or water)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 cup white arborio rice
- 1/2 cup white wine, optional
- 1/4 cup Parmesan cheese, grated
Heat the stock in a saucepan to a boil then reduce to a very low simmer. Keep warm. Heat the olive oil in a heavy pan over medium-high heat. Add the onion and cook, stirring frequently, until soft. Add the rice and cook, stirring constantly, until it is coated in oil and just starts to toast. Do not brown the rice. Reduce the heat to medium. Add the wine (if using) to the rice and cook, stirring constantly, until the wine is absorbed. Add the hot stock 1/2 cup at a time, stirring frequently until each addition of liquid is absorbed by the rice. Continue adding stock 1/2 cup at a time until it is all incorporated and the rice is tender. Remove the rice from the heat and stir in the Parmesan. Serve hot. If desired, you can add any fresh herbs during the last few minutes of cooking.
Recipe Source: cdkitchen.com
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