Basic Risotto

By á-2053

Ingredients

• 1 ½ cups Arborio rice
• 1 small onion
• 4 Tbs. butter
• 1 ½ cups parmesan cheese
• 3 ½ - 5 cups beef or other stock, hot
• 1 cup dry white wine
• 3 Tbs. olive oil

Preparation

Step 1

Thinly slice the onion and sauté in the oil with 1 Tbs. butter. As soon as the onion is translucent, around 5 -6 minutes, add the rice and salt and cook over high heat for about 2 minutes, stirring constantly. Add the white wine and once it evaporates, add in the broth a little at a time, stirring occasionally and add two pinches of salt to the mixture while it is cooking. Continue to add small amounts of the boiled broth allowing each addition to be absorbed before adding the next, but the mixture should always be wet. Stir it from time to time, never allow rice to stick to the bottom of the pan. Use a medium heat and cook slowly, uncovered. After 15 – 20 minutes, the rice will be cooked, soft with a little bite in the middle. Remove from the heat and add the remaining butter, parmesan cheese and stir well. Cover and let stand for 2 minutes.