Basic Risotto
serves 2-4
This simple risotto recipe practically cries out for variations. Try adding in your favorite sauteéd mushrooms, some fresh herbs, a handful of spinach or pieces of leftover fish to make a hearty one-pot meal.
6 cups low-sodium broth (chicken or vegetable)
2 tablespoons unsalted butter, plus 1 tablespoon for finishing
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup finely grated parmesan
prep: 10 minutes
total: 40 minutes
medium saucepan
large sauté pan
grater
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
2. Melt 2 tablespoons of butter over medium-high heat in the sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
3. Add the wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm.
4. Stir in the parmesan, remaining tablespoon of butter and black pepper to taste.
