The Perfect Risotto

Oh, risotto. I can't really think of a more awesome food! I love this stuff! Its creamy, flavorful, and offers a break from pasta while still filling my carb requirement. :) You can stir in whatever you'd like to this basic risotto, mushrooms, prosciutto, peas, shrimp, etc. Just cook the other ingredients separately and add them at the end.

But I like mine best just like this. The secret to a really good risotto is good babysitting... keep an eye on it and make sure the broth is hot when you add it, so you don't shock the rice. And don't add too much or too little... that way your risotto will be al dente, not mushy on the outside and hard on the inside.

Do enjoy this dish!! This will feed 4+people. For Sam and I, I split this recipe. And if its just me eating a bowl for supper, then I use a 1/4. :)

Ingredients
4 cups reduced-sodium chicken broth
3 tablespoons butter
3/4 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
In a medium saucepan (or microwave) bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add the onion and saute until tender but not brown.

Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.

Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Remove from heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Serve immediately.