Basic Risotto

This dish is a simple risotto that is both flavorful and simple to follow. It is a good side dish for meats and protein, or as a little appetizer by itself. You choose the stock you want to give it the flavor that you want for your meal, allowing you to alter for different meats.

Ingredients:

              2 quarts Flavorful Stock, hot

              1 to 2 ounces Butter or Olive Oil

              1/2 cup Onions, cut macedoine

              2 cups Arborio Rice

              4 ounces Dry White Wine

              Salt to taste

              Black Pepper to taste

              2 to 4 ounces Parmesan Cheese

              2 ounces Whole Butter, cut into small cubes

1. Gather all ingredients and equipment

2. Heat the stock to a boil. Shut off flame and hold on stove top

3. In a heavy bottomed pan, heat butter over medium-low heat and sweat onions

4. Add rice all at once and stir to coat thoroughly with fat. Cook gently until fragrant, 2 to 3 minutes

5. Add wine. Cook, stirring until most of the liquid has been absorbed

6. Ladle in enough hot stock to cover rice. Cook, stirring constantly, until stock is absorbed. Season with salt and pepper. 

7. Continue adding stock in the same manner until creamy and the rice is slightly al dente, about 20 to 25 minutes. Adjust seasoning, if necessary

8. Instantly after, remove from the heat, stir in the cheese and whole butter. Serve immediately.