Low-maintenance risotto

By bossenga

Ingredients

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• kosher salt and black pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups low-sodium chicken broth, plus more if needed
• 1/2 cup grated Parmesan (2 ounces), plus more for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1.Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
2.Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
3.Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
4.Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.
5.For Lemony Shrimp and Arugula Risotto variation: After the third step, stir in 1 pound peeled and deveined medium shrimp and cook until opaque throughout, about 3 minutes. Fold in 2 cups baby arugula and 1 teaspoon grated lemon zest. Continue with the recipe as directed.
6.For Saffron Risotto variation: In the third step, stir in 1⁄4 teaspoon saffron threads along with the first addition of the broth. Continue with the recipe as directed.
7.For Mushroom and Herb Risotto variation: Sauté 1 pound quartered mushrooms in 2 tablespoons olive oil over medium-high heat. After the third step, fold in the cooked mushrooms. Continue with the recipe as directed.
8.For Pea and Scallion Risotto variation: After the third step, stir in 1 cup frozen peas (thawed) and 2 thinly sliced scallions and cook until heated through, 2 to 3 minutes. Continue with the recipe as directed.