Risotto is a delicious Italian rice dish. Typically made with arborio rice, it is cooked to a cream consistency and served as a side dish, or alone! Making risotto is takes some effort because you need to follow the steps carefully and be a slave to the process. It’s MUCH easier if you have everything with you by the stove so you don’t have to run around your kitchen. When I’m cooking risotto I usually premeasure everything and just grab and toss when needed (like on those cooking shows except I’m not nearly pretty when I’m cookingand there’s no camera crew in my house). I usually make double of this recipe and we have enough for a few days. Leftover risotto is just as good as a fresh batch! Yum!
- 1 small onion, chopped (that should yield about 4 oz of chopped onion)
- 2/3 cup dry white wine
- 4 tbsp unsalted butter
- 2 cups arborio rice
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 cup grated parmesan cheese
- 4 cups boiling water
- In a large saucepan, melt butter and add onion, cooking until tender.
- Add rice, stirring to coat with butter
- Add white wine and simmer until liquid evaporates (1-2 minutes)
- Add boiling water, 1 cup at a time until nearly absorbed (depending on how high you have your stove set you may need to add more water. Ideally you shouldn’t have to, but if you’re out of water and its still crunchy toss in another cup and cover your pan)
- Cook until rice is tender but firm (your mixture should be creamy at this point)
- Remove from heat and add parmesan cheese, salt, and pepper
- Allow to cool slightly and serve immediately!