Risotto
4 Cups Reduced-Sodium Chicken Broth
3 Tbs Butter
3/4 Cup Finely Chopped Onion
1 1/2 Cups Arborio Rice or Medium-Grain White Rice
1/2 Cup Dry White Wine
1/2 Cup Freshly Grated Parmesan Cheese
1/2 tsp Salt
1/4 tsp Pepper
In a medium saucepan, bring the broth to a simmer. Cover & keep the broth hot over low heat.
In a large, heavy saucepan, melt 2 Tbs butter over medium heat. Add the onion & saute until tender but not brown. About 3 minutes. Add the rice & stir to coat with the butter. Add the wine & simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the broth & stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly & allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite & the mixture is creamy, about 20 minutes total. Remove from heat. Stir in the parmesan cheese, the remaining Tbs of butter & the salt/pepper. Serve immediately.
You can add just about anything to risotto to make your own variation. Giada recommends either cooking the additions separately or in the same pan but removing them before you add the rice so that the long cooking time of the rice doesn't overcook your additions. This meal was so good, filling & even better tasting because it was shared with family!
If you are looking for a good way to have a "more luxurious" dinner party, try splitting up the cooking. It makes for a low stress meal when you are only responsible for a few ingredients rather than all of them!
Enjoy!
Rachel
