Recipes

Risotto

  • 3 tablespoons olive oil or butter
  • 1 cup diced onion or leek
  • 2 1/8 cups Arborio rice (1 lb.)
  • 6 1/2 cups of broth
  • ½-1 cup dry white wine or dry vermouth
  • ½-1 cup grated Parmesan cheese (1-2 oz.)
  • Mix-ins: sauteed mushrooms, spring vegetables, seafood, etc. cut small
  1. Heat 3 tablespoons butter or olive oil in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes.
  2. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine.
  3. Add 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes.
  4. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth).
  5. Stir in any mix-ins (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.
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