Risotto is a classic Italian side dish that uses short grain rice (one variety is basmati) that releases lots of starch during cooking so the finished dish is very creamy and rich.
Prep Time: 10 minutes
Ingredients:
- 3 Tbsp. olive oil
- 1 onion, diced
- 2 cups short grain Arborio rice
- 1/2 cup dry white wine, or more chicken broth
- 5 cups ready-to-serve chicken broth, warmed
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. butter
Preparation:
Place chicken broth in a heavy saucepan and bring to a gentle simmer. Heat oil in a heavy saucepan and cook onions, stirring frequently, until onions become translucent, about 4-5 minutes; don't let onions brown. Stir in the rice and cook over medium heat, stirring constantly, 2-3 minutes longer until some grains begin to look translucent. Add wine; cook and stir until wine is absorbed. Then add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly, until the liquid is absorbed.
At this point you can add more broth, about 1 cup, at a time. The whole cooking process should take about 20-25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and butter. Stir until melted, then serve. Serves 4-6
