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Risotto

Source of Recipe


From "Cooking for Comfort" by Marian Burros



List of Ingredients



• Approximately 4 cups good-quality stock (chicken, vegetable, beef, or fish)
  
• 4 tablespoons olive oil or unsalted butter
  
• ½ cup minced onion
  
• 1 cup arborio rice
  
• ½ cup dry white wine
  
• Salt and freshly ground black pepper to taste
  
• 1 cup grated Parmigiano-Reggiano
  






Instructions



1. Bring the stock to a boil in a 2-quart pot; reduce the heat and keep at a low simmer.
   
   
2. In another pan, heat the oil, add the onion, and cook over medium-high heat until the onion is translucent.
   
   
3. Stir the rice into the onion and mix until the rice is evenly coated. Reduce the heat to low. Add the white wine and stir until the liquid is absorbed. Add the hot stock, about â…” cup at a time, stirring very frequently, until the liquid is absorbed. Repeat until the rice is creamy but still firm to the tooth (al dente) and all the stock (or most of the stock) has been used. Season with the salt and pepper. Stir in the Parmigiano-Reggiano, and serve immediately.
   
   Makes 4 side servings
   or 2 main-course servings