Recipe By : The Ultimate Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 c Beef, chicken, or vegetable
- stock
5 tb Butter
1 sm Onion -- finely chopped
1 1/2 c Medium grain risotto rice such
- as arborio
1/2 c Dry white wine
Salt and freshly ground pepper
3/4 c Parmesan or Romano cheese --
- freshly grated
Heat the stock in a medium saucepan and keep it simmering until it is
needed.
In a large heavy saucepan, melt two-thirds of the butter. Stir in the
onion, and cook gently until it is soft and golden. Add the rice,
mixing it well to coat it with butter. After 1 to 2 minutes pour in
the wine.
Raise the heat slightly, and cook until the wine evaporates. Add one
small ladleful of the hot stock. Over moderate heat cook until the
stock is absorbed or evaporates, stirring the rice with a wooden
spoon to prevent it from sticking to the pan. Add a little more
stock, and stir until the rice dries out again. Continue stirring and
adding the liquid a little at a time. After about 20 mintues of
cooking time, taste the rice. Add salt and pepper.
Continue cooking, stirring and adding the liquid until the rice is al
dente, or tender but still firm to the bite. The total cooking time
of the risotto may be from 20 to 35 minutes. If you run out of stock,
use hot water, but do not worry if the rice is done before you have
used up all the stock.
Remove the risotto pan from the heat. Stir in the remaining butter
and cheese. Taste again for seasoning. Allow the risotto to rest for
3 to 4 minutes before serving.
