I've always loved risotto, but until recently I hadn't tried making it from scratch. I thought it must be too difficult, so I settled for a box mix, or just ordering at restaurants on occasion. Not anymore, my friends! This recipe is very easy and very yummy! Worth the extra couple of minutes to make from scratch!
(so sorry, my food pics are always funky in color!)
Original recipe from here (mine is tweaked slightly from the original)
3 tablespoons unsalted butter
1 small onion, chopped
1 cup Arborio rice
1/2 cup dry white wine (I've always just used chicken broth in its place)
3 1/2 cups chicken broth
1/2 cup grated parmesan cheese
salt and pepper to taste
Melt 2 tablespoons of the butter in a medium sized saucepan over medium heat. Add the onion, salt and pepper and cook until the onion is soft and translucent.
Add the rice into the pot and stir, cooking about 2 minutes. Add the wine (or in my case, chicken broth) and simmer until absorbed.
Add half the broth (1 3/4 cups), stir once, and simmer until absorbed. About 8-10 minutes.
Add the remaining broth, stirring once and simmering again until absorbed, for about 8-10 minutes. Test the rice at this point. If it's undercooked, add more broth and simmer until rice is softened.
Add the parmesan and remaining tablespoon of butter. Stir it up and enjoy!
Try this and I promise, you will never buy a box mix of risotto again!
I have another delicious veggie risotto recipe to share with you soon...but this one is a good, basic risotto to start with! Stay tuned, my friends!