Basic Parmesan Risotto

By t1bishop

Use this recipe as a starting point. Bits of leftover sausage or wild
mushrooms can go in at the beginning.
Spring peas, fresh herbs or a nice dollop of goat cheese can be stirred in at the end.

Ingredients

• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 1/2 cups arborio, carnaroli or
• vialonenano rice
• 1/2 cup dry white wine
• 4 to 5 cups chicken stock or broth, simmering on the stove
• 1/2 cup grated Parmigiano-Reggiano
• cheese

Preparation

Step 1

Melt 1 tablespoon butter and the oil in a heavy pot or high-sided skillet over medium heat. Add the onion and cook until translucent but not browned, about 3 minutes. Increase heat to medium-high and add the rice. Cook, stirring constantly with a wooden
spoon or paddle, until rice is translucent and making popping noises, about 2 minutes. Add the wine and stir until it disappears. Add the simmering chicken broth, 1/2 cup at
a time, waiting until each addition is almost completely absorbed before adding the next 1/2 cup. When the rice begins exuding its starch, you may need to reduce the heat to medium
and monitor the bottom of the pot to make Sure the rice isn't sticking. If you are new to risotto, start adding the broth by the 1/4 cup at this point. After 18 to 20 minutes (longer for vialone nano), the rice should be ready. Add the remaining butter and the cheese and stir vigorously until the rice turns glossy. Serve immediately.