Risotto
Source of Recipe
Everyday Foods
Recipe Introduction
Delicious.
List of Ingredients
3 tb. olive oil
1 small onion, finely chopped
1 1/2 c. arborio rice (I couldn't find this type of rice and used jasmine rice instead)
3/4 c. dry white wine
coarse salt and ground pepper
4 1/2 c. reduced sodium canned chicken broth (I forgot to get the reduced sodium, but just didn't add very much salt)
3/4 c. grated parmesan cheese
2 tb. butter
fresh thyme leaves, for garnish (opt.)Recipe
In med saucepan, heat oil over med heat. Saute onion until tender, about 5 min. Add rice; cook, stirring until well coated, 1-2 min. Add wine; cook, stirring until absorbed, about 1 min.
Season with salt. Gently heat broth; keep warm. Add 1 c. of broth. Cook, stirring frequently, adding broth 1 c. at a time until all the broth is absorbed. (I was cooking on med-low at this point). It will take about 25 min. of cooking total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. Remove pan from heat. Stir in parmesan and butter; season w/ salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
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