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.