Basic Risotto
Risotto can easily transform leftovers into a fancy company meal when unexpected guests arrive.
Risotto takes about 20 minutes to cook.  While the rice is absorbing the
liquid, it must be stirred constantly.   You may want to get one of the guests
to help, while you prepare other aspects of the meal.

It is very important to have all of the ingredients organized and ready before
beginning.  If you add beef, pork or lamb, we recommend that you sear it
first then dice it into small pieces.
Ingredients for 4 people:
 Dinner:
 Notes:
Alborio Rice, Rinsed and Drained
 1-1/2 cups
  
Warm Chicken Stock, Beef Broth, or Fish Stock
 3 cups
  
Dry White Cooking Wine
 1-1/2 cups
  
Onion Chopped
 1 medium
  
Extra Virgin Olive Oil
 1 tablespoon
  
Salt
 1/2 teaspoon
  
Pepper
 1/2 teaspoon
  
Butter
 1-1/2 tablespoons
  
Shredded Parmesan Cheese
 1/2 cup
  
1. Over medium low heat, sauté
onions in olive oil for 5 minutes
until translucent.

Add the rice.

Meanwhile warm the chicken,
beef or fish stock in a saucepan.
 2. Turn heat up to high and stir
constantly for one minute.  

The rice will become opaque.
 3. Add one cup of wine.

Reduce heat to medium low -
low enough so the rice does not
scorch  but high enough so that
the liquid is adsorbed
reasonably quickly.

Stir gently, scraping the sides of
the pan and folding the rice over
and over to absorb the liquid.
4. Set the timer for 20 minutes.

Add the rest of the stock a ladle
at a time, gently folding the rice
away from the side and bottom
of the pan.  

Let the rice absorb the liquid
and then add another ladle.  
You will add the liquid
frequently in the beginning and
less and less towards the end.
 5. Continue to add the stock
and the rest of the wine a ladle
at a time, gently stirring and
folding until the liquid is
absorbed.

The rice should look creamy on
the sides of the pan.  If it doesn’
t, turn up the heat a little more.
The color will gradually darken.  
This photo shows the rice after
5 minutes.  

If you run out of liquid add a
little water or white wine.
 6. The rice will become darker
and creamier. This photo was
taken after 10 minutes.

After 20 minutes, taste test two
or three grains of rice.  It should
be soft and not crunchy.  If
crunchy, the heat was too low
and you need to add more broth.

Fold in the leftovers.

Spoon butter and parmesan
cheese on top of the rice.  
Cover and let rest for 5 minutes.

Gently fold in the parmesan
cheese and butter and serve.
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© 2004 David G. Blackburn
CanningUSA.COM
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