Basic Risotto Recipe

RECIPE: Basic Risotto

CHEF: J Thomas YIELD: 4-6 Servings

Ingredients

1 tablespoon olive oil

1 cup chopped onions

Salt and freshly ground black pepper to taste

1 teaspoon chopped garlic

1 cup Arborio rice

3 cups chicken stock, hot

1 tablespoon butter

1/4 cup grated parmesan cheese

2 tablespoons finely chopped fresh parsley leaves

Directions

In a large sauté pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and sauté until the onions are slightly soft (no caramelization), about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and sauté until the rice is coated with the oil, about 1 minute. Add 1 cup of the hot stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy. In a separate pan, sauté vegetables being used as garnish until they reach the desired tenderness.  Add the garnish to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 25-30 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter and cheese (if desired) and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.

Yield: 4 to 6 servings