Recipe: Risotto

I love risotto. It’s thick, creamy, and luxurious. It goes well with any number of foods. Due to the labor intensive nature of it, I make it only very occasionally and like to pair it with something special.

INGREDIENTS:

  • 2 cups Arborio rice
  • 1 cup dry white wine (I use Pinot Grigio)
  • 1 medium onion
  • 3 cloves garlic
  • 2 tbs butter
  • 2-3 tbs olive oil
  • 4-6 cups stock (I prefer chicken)
  • 1/2 cup grated parmesan cheese

TOOLS:

  • 5qt+ stock pot
  • Spatula for stirring
  • Ladle and bowl for stock
  • Board and knife

INSTRUCTIONS:

  1. Dice onions and put aside. Dice garlic.
  2. Melt butter in the pot. Add the onions and when they are soft, add the garlic.
  3. Stir until fragrant, about 1-2 minutes.
  4. Add rice and olive oil and make sure each grain is coated.
  5. Add the wine and stir until absorbed.
  6. Add stock, just enough to cover the rice by 1/4 inch, and stir until absorbed.
  7. Repeat this process until the rice is tender and a pleasing texture. You may use more or less stock depending on this.
  8. Stir in the parmesan cheese, let cool a little and serve.

Author: Maddy

I love to eat and I love to cook. A favorite hobby of mine is trying to recreate something delicious I've had - and trying, and trying - and enjoying the unique results. I also enjoy experimenting with food and sometimes accidentally end up making something really delicious...

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