Read through the entire recipe before you begin.
Servings: 4 main course or 6 side dishes
Hardware: knife, cutting board, measuring spoons, small sauce pot, large sauce pot, large, heavy bottomed skillet (preferably cast iron) with a lid, bowl, ladle, wooden spoon, measuring cup, serving bowl
Time: Prep 10 minutes, cooking 30-40 minutes (totally worth it)
- 3 tablespoons + 2 tablespoons of butter
- 2 tablespoons heavy olive oil
- 1 small onion minced ( ½ cup)
- 1 ½ cups ARBORIO rice
- It is very important to use the correct type of rice
- 1 cup of white wine
- 4-8 cups of stock
- Homemade stock works best. Use whatever variety suits you: vegetable, chicken, beef, etc. If you use a store bought stock get a low sodium variety. The reduction that takes place during cooking will concentrate everything (including salt) and your risotto will be ruined. Also do not buy a low fat variety. Fat helps with the texture and mouth feel of the dish.
- ¼ cup grated cheese (Parmesan or pecorino)
- Salt to taste
- Fresh chopped Italian (flat leaf) parsley for garnish
- Mince the onions (the smaller the better.)
- Warm the stock and the wine in different sauce pots. You want them very warm, but not boiling. (If you add a cold liquid to the rice, you will cause the rice to seize up and it will not cook properly.)
- Sauté the onions in 3 tablespoons of butter and 2 tablespoons olive oil. Adjust the heat until the onions are bubbly and cooking slowly. Continue to sauté until the onions are translucent. Do not allow them to brown.
- Add the rice. Increase the heat. Continue to sauté until the edges of the rice are translucent. This takes 1-2 minutes. Do not allow anything to brown.
- Add the WARM wine. The risotto should be boiling. Stir until the wine is absorbed. (It is important that you stir the risotto practically the entire time you are cooking. You can step away for a second or two, but the texture of the dish depends upon you stirring. Also, you don’t want this glutinous dish to stick to the bottom of the pan. Using cast iron helps with this.)
- Hint: The liquid is absorbed enough when the bottom of the pan becomes visible as you stir. So when you pull the spoon across the bottom of the pan and no liquid runs into that space immediately, add more liquid.