Risotto

This month I learned that the secret to having creamy rice dishes is to use a short-grained rice. I wasn't even really aware there was more than one type of rice. But we've experimented, and decided that we really like risotto. Plus, it's really not that difficult to make!



Risotto

3 tablespoons olive oil
1 onion, diced
2 cups short grain Arborio rice
1/2 cup dry white wine, or more chicken broth
5 cups ready-to-serve chicken broth, warmed
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter

Place chicken broth in a heavy saucepan and bring to a gentle simmer. Heat oil in a heavy saucepan and cook onions, stirring frequently, until onions become translucent, about 4-5 minutes; don't let onions brown. Stir in the rice and cook over medium heat, stirring constantly, 2-3 minutes longer until some grains begin to look translucent. Add wine; cook and stir until wine is absorbed. Then add about 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly, until the liquid is absorbed. At this point you can add more broth, about 1 cup, at a time. The whole cooking process should take about 20-25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and butter until they melt. Top with additional cheese if desired. Serves 4-6

This is easily cut in half, and this time around I also added some sliced mushroom with the onions.