Risotto - Basic

By SallySmo

Ingredients

• 320 g Arborio rice
• 1 white onion, small
• 2 T. butter
• 200 g. parmesan
• 2-3 liters beef /other stock (must be added to the rice hot)
• 1 c white wine (dry)
• 3 T. olive oil

Preparation

Step 1

Thinly slice the onion and sauté in the oil with 1 T of butter. As soon as the onion is translucent around 5-6 minutes at this point add the rice and salt and cook over high heat for about 2 minutes and stir constantly. Now, add the white wine and once it evaporates add in the broth a little at a time. Stir occasionally and add two pinches of salt to the mixture while it is cooking. Continue gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time keeping the rice from sticking to the bottom of the pan. Use a medium heat and cook slowly uncovered. After 15-20 minutes the rice will be cooked. Remove from heat and add the remaining butter, parmesan and stir through the rice well (in Italian -mantecare). Cover and leave to stand 2 minutes. Serve hot.