Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1 cup mushrooms, sliced; 1/2 cup peas; saffron threads

Directions

1. Chop the onion finely and mince the garlic. If using mushrooms or other vegetables, slice them as desired. Grate the Parmesan cheese and measure out the Arborio rice, broth, and white wine.
2. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pot and stir to coat the grains with oil. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
4. Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice, about 2 minutes.
5. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. If using mushrooms, peas, or other vegetables, add them to the risotto about halfway through the cooking process. If using saffron, add it with the first ladle of broth.
7. Once the rice is cooked to your desired consistency, remove the pot from the heat. Stir in the butter and grated Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired. Enjoy the creamy texture and rich flavors of your homemade risotto.

Additional notes

• For perfect risotto, ensure the broth remains hot throughout cooking to prevent halting the rice’s cooking process. Stir the risotto frequently but gently to achieve creaminess without breaking the grains. Use a wooden spoon for stirring as it is less likely to damage the rice.
• Experiment with different broths like vegetable or mushroom to alter the risotto’s flavor profile. Adding a splash of cream at the end can enhance the dish’s richness. For a seafood risotto, consider using fish stock and incorporating shrimp or clams.
• Risotto is best enjoyed fresh, but if needed, store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a little broth or water to revive its creamy texture, stirring constantly to prevent sticking.
• A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with risotto, complementing its creamy texture and enhancing the dish’s flavors. For a red wine option, a light-bodied Pinot Noir can also be a delightful match.