Note: If you prefer a less dense risotto, add a touch of stock right before you remove it from the stove.
Ingredients:
2 tablespoons extra virgin olive oil½ medium white onion, minced
2½ cups Arborio or Carnaroli rice½ cup white wine
7-8 cups hot chicken or vegetable stock½ tablespoon butter½ cup grated Parmesan cheese
Kosher salt and black pepper, to taste
Method:
In a heavy-bottom pot, heat olive oil over medium high heat. Add onions and cook until golden and lightly browned, about 5 to 7 minutes.
Add rice to the pot, stir to coat with oil and cook for about 1 minute. Pour in white wine, stir until wine is absorbed.
Reduce heat to medium/medium low and start adding stock about ½ cup at a time. Stir frequently until stock is absorbed. Continue to add stock in small batches and cook until each batch has been absorbed. Stir frequently.
Simmer gently until rice is creamy but al dente (about 15 to 20 minutes after wine is added).
When desired texture is reached, remove from heat and stir in butter and Parmesan cheese.
Season with salt and pepper to taste. Serve immediately and enjoy.
Recipe courtesy of Rustin Newton.
