This recipe is straightforward and yummy and can be adapted to include a variety of great veggies (porcini mushrooms, asparagus, butternut squash etc…)! Risotto is not hard to make, but it takes a lot of TLC. If you take the time and care, you’ll end up with a silky, smooth and creamy bowl of deliciousness! Enjoy!
1 1/2 cups Arborio rice
1 medium sweet onion diced
1 clove of garlic
3 Tbsp Olive Oil
3 Tbsp unsalted butter
4-5 cups simmering chicken (or veggie) stock, preferably homemade
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
1. Preheat the oven to 350 degrees.
2. Heat stock in a small saucepan and set aside.
3. In larger heavy bottomed pot, heat olive oil and butter – Once butter has melted, add in onions and sauté until translucent.
4. Add in garlic and sauté for 30 additional seconds and then add the rice and stir to coat the grains.
5. Add the wine and cook for 2 minutes.
6. Add 2 full ladles of the chicken or veggie stock to the rice plus the salt, and pepper.
7. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
8. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes.
9. Each time, cook until the mixture seems a little dry before adding more of the stock mixture.
10. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total.
11. When done, the risotto should be thick and creamy and not at all dry.
12. Remove the pot from the heat, stir in ¾ cup of the Parmesan cheese.
13. Serve hot in bowls with last ¼ cup of parmesan sprinkled on top.